Creamy Thai Sweet Potato Curry

Creamy Thai Sweet Potato Curry

Looking for a flavorful and comforting vegetarian curry? This creamy Thai sweet potato curry is packed with vibrant flavors and healthy ingredients. Sweet potatoes get tender and melt-in-your-mouth in a fragrant coconut milk curry base, making it a perfect weeknight meal.

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2-3 tablespoons red curry paste (adjust for spice preference)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 – 1 cup vegetable broth
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 cup chopped broccoli florets (or other vegetables of choice)
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped peanuts
• 1 lime, cut into wedges
• Fish sauce (optional)
• Cooked rice, for serving

Cooking Guide

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Stir in garlic and ginger, cook for another minute until fragrant.
2. Add red curry paste and cook, stirring constantly, for 1 minute to release the flavors.
3. Pour in coconut milk and vegetable broth. Bring to a simmer and stir in sweet potatoes and broccoli. Reduce heat to low, cover, and simmer for 15-20 minutes, or until sweet potatoes are tender.
4. Once vegetables are cooked through, stir in chopped cilantro and peanuts. Season with a squeeze of lime juice and a splash of fish sauce, if desired. Taste and adjust seasonings as needed.
5. Serve hot over cooked rice, garnished with additional cilantro, peanuts, and lime wedges.

Tips

• For a richer flavor, use coconut cream instead of coconut milk.
• This curry is easily customizable! Add your favorite vegetables like bell peppers, carrots, or zucchini.
• If you don’t have red curry paste, you can substitute with green curry paste for a slightly different flavor profile.
• To make this curry vegan, omit the fish sauce and use vegan fish sauce alternative or a sprinkle of soy sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.