Creamy Thai Sweet Potato Curry Recipe

This Creamy Thai Sweet Potato Curry is a rich, comforting dish that’s bursting with bold flavors. Made with tender sweet potatoes, creamy coconut milk, and fragrant curry paste, this one-pot meal is perfect for a cozy dinner. Serve it over rice for the ultimate comfort food experience!

Why You’ll Love This Recipe

• Incredibly Flavorful – The balance of sweet, savory, and spicy flavors makes every bite unforgettable.
• Easy to Make – One pot, simple ingredients, and minimal effort.
• Healthy & Nutritious – Packed with vitamins from sweet potatoes and spinach.
• Vegan-Friendly – Use vegan fish sauce for a fully plant-based meal.

Ingredients

For the Curry:

• Oil – Helps sauté the shallots for a rich, fragrant base.
• Shallots – Adds a mild, slightly sweet flavor to the dish.
• Sweet Potatoes – The star of the dish, adding natural sweetness and heartiness.
• Baby Spinach – Wilts beautifully into the curry for an extra boost of nutrients.
• Curry Paste – Brings depth of flavor; use your favorite store-bought or homemade version.
• Coconut Milk – Makes the curry creamy and slightly sweet.
• Broth or Water – Adjusts the consistency of the curry.
• Fish Sauce or Vegan Alternative – Adds umami and balances the flavors.

For Garnishing:

• Chopped Peanuts – Provides crunch and a nutty finish.
• Cilantro – Brightens up the dish with freshness.

Full ingredient measurements are in the recipe card below!

How to Make Creamy Thai Sweet Potato Curry

Step 1: Sauté the Base

1. Heat oil in a large pan over medium-high heat.
2. Add sliced shallots and stir-fry until soft and fragrant.
3. Toss in the sweet potatoes and stir to coat them in the oil.

Step 2: Add Flavor

1. Stir in the curry paste and mix well until evenly combined.
2. Pour in the coconut milk and broth, stirring everything together.

Step 3: Simmer to Perfection

1. Lower the heat and let the curry simmer for 10-15 minutes, allowing the flavors to meld and the sweet potatoes to become tender.
2. Add the baby spinach and stir until wilted.

Step 4: Finish with Garnishes

1. Stir in half of the chopped peanuts and cilantro, reserving the rest for garnish.
2. Add a splash of fish sauce (or vegan alternative) for extra umami.
3. Serve over rice and sprinkle with the remaining peanuts and cilantro.

this Recipe

Pro Tips for Making the Recipe

• Homemade Curry Paste – If you have time, making your own curry paste takes this dish to another level.
• Control the Spice – Adjust the amount of curry paste based on your spice preference.
• Don’t Skip the Fish Sauce – It adds a deep, savory note that enhances the dish.
• Make it Creamier – Use full-fat coconut milk for the best texture and richness.

How to Serve

• Over Rice – Jasmine rice or brown rice pairs perfectly with this curry.
• With Naan or Roti – Great for scooping up the delicious sauce.
• As a Soup – Add extra broth for a lighter, soup-like version.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat on the stovetop over medium heat, adding a splash of broth if needed to loosen the sauce.

FAQs

Can I use a different type of potato?
Yes! Yukon Gold or even butternut squash can work well in place of sweet potatoes.

What type of curry paste should I use?
Red curry paste is the best for this dish, but yellow or massaman curry paste can also be delicious.

Can I make this dish spicier?
Absolutely! Add extra curry paste or a pinch of red pepper flakes for more heat.

Is this dish gluten-free?
Yes! Just make sure your curry paste and fish sauce are gluten-free.

This Creamy Thai Sweet Potato Curry is the perfect blend of comfort, nutrition, and bold flavors. Give it a try, and let me know how you like it!

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