Description
This Creamy Thai Sweet Potato Curry is a rich, flavorful, and comforting dish made with tender sweet potatoes, fragrant shallots, and vibrant spinach simmered in a luscious coconut curry sauce. The homemade curry paste and a splash of fish sauce elevate the dish with authentic Thai flavors. Serve it over fluffy rice and top with crunchy peanuts and fresh cilantro for the ultimate cozy meal!
Ingredients
Units
Scale
For the Curry
- 1 tablespoon oil
- 2 shallots, thinly sliced
- 2 sweet potatoes, peeled and cubed
- 3–4 cups fresh baby spinach
- 2–3 tablespoons curry paste (red or yellow, see notes)
- 1 (14-ounce) can regular coconut milk
- 1/2 to 1 cup broth or water
- 1 tablespoon fish sauce (or vegan fish sauce, to taste)
For Garnish
- 1/2 cup chopped peanuts
- 1/4 cup chopped fresh cilantro
Instructions
- 1. Prepare the Curry Base
- Sauté the Shallots: Heat oil in a large pan over medium-high heat. Add sliced shallots and stir-fry until soft and fragrant (about 2-3 minutes).
- Add the Sweet Potatoes: Stir in the cubed sweet potatoes and mix to coat with oil.
- 2. Simmer the Curry
- Incorporate the Curry Paste: Stir in the curry paste until the sweet potatoes are well coated. Let it cook for 1-2 minutes to release the flavors.
- Add the Liquids: Pour in the coconut milk and ½ cup of broth or water (add more if needed for a thinner consistency). Bring to a gentle simmer over low heat and cook for 10-15 minutes until the sweet potatoes are tender and the sauce has thickened.
- 3. Finish & Serve
- Add the Spinach: Stir in the spinach and cook until wilted (about 2 minutes).
- Enhance the Flavor: Add half of the peanuts and cilantro, and stir in a splash of fish sauce for extra depth.
- Serve: Ladle the curry over warm rice and top with the remaining peanuts and cilantro.
Notes
- Curry Paste Options: Use red Thai curry paste for a spicier kick or yellow curry paste for a milder, slightly sweeter flavor.
- Vegan Option: Substitute vegan fish sauce or a splash of soy sauce to keep it plant-based.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 380kcal
- Sugar: 7g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg