Description
A vibrant and creamy Thai Sweet Potato Curry that perfectly balances the earthiness of sweet potatoes with rich coconut milk and fragrant curry paste. This comforting dish is enhanced with fresh baby spinach, crunchy peanuts, and aromatic cilantro, finished with a splash of fish sauce for an authentic burst of flavor. Perfectly paired with steamed rice, it’s a quick and wholesome meal that serves four.
Ingredients
Main Ingredients
- 1 tablespoon oil
- 2 shallots, thinly sliced
- 2 sweet potatoes, peeled and cubed
- 3-4 cups fresh baby spinach
- 2-3 tablespoons curry paste (homemade or store-bought)
- 1 (14-ounce) can regular coconut milk
- 1/2 to 1 cup broth or water
- Fish sauce (or vegan fish sauce) to taste
Toppings
- 1/2 cup chopped peanuts
- 1/2 cup chopped cilantro
Instructions
- Prepare the rice and curry paste: Start cooking rice if serving with this curry. If making curry paste from scratch, roast garlic, shallots, and ginger, hydrate chili peppers, then blend all ingredients including spices, lemongrass paste, and cilantro in a food processor until smooth.
- Cook shallots and sweet potatoes: Heat oil over medium-high heat in a pan. Add sliced shallots and stir-fry until soft and fragrant. Add cubed sweet potatoes and stir to coat evenly with the oil.
- Add curry paste and liquids: Stir in the curry paste until well combined with the sweet potatoes and shallots. Pour in coconut milk and broth or water, bring to a simmer. Let it simmer on low heat for 10–15 minutes until the sauce thickens and sweet potatoes are tender.
- Add spinach and season: Stir fresh baby spinach into the curry until wilted. Mix in half of the chopped peanuts and cilantro, then add a splash of fish sauce to balance and enhance the flavors.
- Serve: Serve the creamy Thai sweet potato curry hot over steamed rice. Garnish with the remaining chopped peanuts and cilantro for added crunch and freshness.
Notes
- Use homemade curry paste for the best flavor, or store-bought works well for convenience.
- Adjust the amount of broth or water to reach your desired curry consistency.
- For a vegan option, use vegan fish sauce or omit fish sauce altogether and substitute with a splash of soy sauce.
- Sweet potatoes should be peeled and cut into uniform cubes for even cooking.
- This curry freezes well; store leftovers in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
