Sweet Potato Thai Curry

This easy vegan recipe combines the typical flavours of a Red Thai Curry with the subtle sweetness of sweet potato.

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Ingredients

1 tbsp coconut oil
1 tbsp ginger grated
2 cloves garlic minced
4 tbsp Thai red curry paste vegan
3 cups (400 g) sweet potato cubed
1 red pepper pointed or bell, sliced
1 can (400 ml / 13.5 oz) coconut milk
½ tsp salt
2 tsp brown sugar
1 tbsp soy sauce
2 tsp lime juice

Garnish (optional)

spring onion / scallion
small red chili
fresh Thai basil, mint or cilantro / coriander leaves

Instructions

In a large sauce pan or frying pan (with a fitting lid), melt the coconut oil on medium to medium-high heat.
Add the ginger and garlic and fry for a minute until aromatic.
Stir in the curry paste and fry for another minute.
Add the sweet potato, red pepper and coconut milk, gently bring to a simmer and stir in the salt, sugar, soy sauce and lime juice. If necessary, add some water to the pan to so that the veggies are covered in the sauce.
Cover the pan with a lid, reduce heat to low-medium. Simmer for 15 minutes, until the sweet potato is completely soft and tender.
For serving, garnish on the plate with chopped or finely sliced spring onion, red chili, fresh Thai basil, mint or coriander leaves.

Notes

Vegan curry paste

Thai curry pastes traditionally contain shrimp paste. But vegan curry pastes are now widely available. Just make sure to check the ingredient list when you buy, or look for the words "suitable for vegans" on the label.

Separation of oil

It's normal for some oil to separate out and float on top of the curry. Depending on the type of coconut milk you use, your finished curry may separate more or less.

Nutrition

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