Thai Sweet Potato Curry
on Feb 06, 2017, Updated Jun 28, 2023
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The addition of coconut milk and red curry paste make each spoonful of this Thai sweet potato curry so rich, fragrant and spicy that you will want to devour it.
Yesterday afternoon I stepped back to look at my kitchen.
This wasn’t to admire a beautiful meal or cake that I had just made.
Actually, I wanted to close my eyes. Basically, a tornado had ransacked my kitchen.
Thanks to a combination of Super Bowl party prep and other cooking, every square inch of counter space was covered with food or dirty dishes.
Yikes, it wasn’t an exaggeration to call it a disaster.
When we got home from a friend’s house after watching the game, I spent an hour tackling cleanup.
Throwing on my headphones and listening to a workout music mix got me through it.
Despite the mess, of all the things I cooked Sunday that I was most excited about was this Thai sweet potato curry.
I’ve had a can of coconut milk in my pantry for a long time, and I just hadn’t figured out what to do with it.
During winter I pretty much live on some version of sweet potato soup.
The addition of coconut milk and red curry paste made each spoonful rich, fragrant and spicy. I even stashed some of it in the freezer.
How To Make Thai Sweet Potato Curry
First, I prick whole sweet potatoes with a fork and roast them in the oven for an hour until they are tender.
When the sweet potatoes cool off a bit, I peel them and cube the flesh.
Then I sauté onions, carrots, celery and garlic in a saucepan on the stove.
Once they are soft and translucent, I add the sweet potatoes and vegetable stock.
The soup simmers for 20 minutes or so.
Then I pull it off the heat and stir in red curry paste, coconut milk, salt and pepper.
I carefully transfer the soup in batches to the blender to puree it.
Finally, I ladle the Thai sweet potato curry into bowls and top them with chopped cilantro and a swirl of yogurt with a lime wedge on the side.
Thai Sweet Potato Curry
- 6 to 7 medium sweet potatoes
- 2 tablespoons vegetable oil
- 1 medium onion roughly chopped
- 3 garlic cloves minced
- 1 carrot roughly chopped
- 1 celery stalk roughly chopped
- 6 cups vegetable stock
- 1 13.5- ounce can coconut milk
- 2 tablespoons Thai red curry paste
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Chopped cilantro for serving
- Yogurt or additional coconut milk for serving
- Lime wedges for serving
- Preheat the oven to 400 degrees F. Prick the sweet potatoes with a fork and roast for 1 hour until tender when pierced with a pairing knife. Let the sweet potatoes cool before peeling them and cubing the flesh.
- Heat the olive oil in a large saucepan over medium heat. Sauté the onion, garlic, carrots, and celery for 6 to 8 minutes until the onions are soft and translucent. Add the sweet potatoes and vegetable stock. Increase the heat letting the soup simmer for 20-25 minutes.
- Take the soup off the heat and stir in the coconut milk, curry paste, salt and pepper. Carefully transfer the soup to a blender and blend in batches until smooth. Pour the soup back into the saucepan to reheat. Top with cilantro, yogurt and lime juice before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.