Sweet potato red Thai curry is like a piece of heaven with every bite. And you know dinner was pretty darn good when you want to eat it for breakfast. We’ve all done this, right? And oh how I love sweet potatoes in my curry! Not only are the delicious but they loaded with an incredible amount of vitamin A (more than carrots!). The next runner up is spinach, followed by kale (plus a mega amounts of vitamin K). When kale is available, I like to use it instead of spinach. You need remove the tough stems beforehand and cook it a little longer, but it is definitely sweet potatoes tastiest partner.
There are no boundaries when it comes to creating a vegetarian Thai curry. The options are endless. You can make it as simple or as complex as you like. You can toss in some lemon grass, some ginger, load up on garlic, and add pretty much any vegetable you can think of. Go ahead add lentils or chickpeas, make it green, yellow or red. Serve it with or without fish sauce.
What is the difference between red, green and yellow Thai curry paste?
First of all, don’t go by the color as an indication of spiciness!
- Fresh green chilies give green curry pastes a spicy kick as well as its color. It has a fresh and herbaceous flavor but isn’t as rich in flavor as red or yellow curry pastes.
- It’s red chilies that give red curry paste its bold color and depth of flavor. My favorite, it’s moderate in heat and give its dishes a deep, savory flavor.
- Yellow curry is influenced by South Asian and Middle Eastern cuisines with turmeric, coriander and cumin. It’s the most mellow in heat, and the turmeric gives it its golden color and adds a little sweetness and tangy flavor to dishes.
Not only is this sweet potato red Thai curry nutritious, it is warm and comforting, and is quick, easy and vegetarian recipe that practically cooks itself. It’s perfect for cool days as a cozy weeknight meals and bonus: it tastes as good as ever reheated and served as leftovers the next day! Enjoy!
ps) a little secret, I added a little cooked turkey breast to my leftovers — OMG so yum!
Sweet Potato Red Thai Curry
1 tablespoon coconut oil
2 shallots, thinly sliced
2 sweet potatoes (preferably organic), peeled and cubed
4 tablespoons red curry paste
1 x 400 ml can unsweetened coconut milk
1 cup vegetable broth (250 ml)
1 sweet pointed red pepper, halved lengthwise and thinly sliced
4 handfuls fresh baby spinach
1 teaspoon fish sauce
1/2 cup unsalted roasted peanuts, chopped (50 g)
1 tablespoon fresh lime juice
cilantro leaves, as garnish
steamed jasmine rice (for serving)
NOTE: I like to serve a whole grain alternative with my sweet potato red Thai curry — usually whole grain brown basmati rice or barley. Even quinoa or buckwheat make great options.
1. Heat the coconut oil in a large wok or heavy saucepan over medium-high heat. Add the shallots and cook until softened and fragrant. Add the sweet potatoes and stir to coat with the oil, then add curry paste and cook, stirring for about 2 minutes.
2. Add the coconut milk and vegetable broth and bring to a boil. Reduce heat to a low simmer, cook uncovered for 10-12 minutes, until the sweet potato is slightly softened. Add the sweet red pepper, cook for 5 more minutes, then stir in the spinach and cook until wilted.
NOTE: I like my sweet red pepper crisp-tender, but if prefer your softer then add about 5 minutes earlier.
3. Stir in the fish sauce and half the chopped peanuts. Remove from the heat and add the lime juice.
4. Divide the rice among bowls. Spoon the curry over the rice and top with the remaining peanuts. Garnish with cilantro and enjoy!