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You are here: Home / Soups / Creamy Thai Sweet Potato Curry Recipe

Creamy Thai Sweet Potato Curry Recipe

March 14, 2020

The thought of making a homemade curry can be quite daunting. In order to make things easier, there are now several jarred varieties of curries at your local market. I had just about the right amount of leftover curry paste in the fridge for this recipe and wanted to use that up. We always have canned coconut in the pantry as well as sweet potatoes, so I thought I would give this recipe a try. This was quick and easy and can be completed in about twenty minutes. You will have leftovers for a bit and when pressed for time, who doesn’t like leftovers?

Thai Curry With Rice

The Recipe

I would like to thank Lindsay from Pinch of Yum for this very simple, but flavorful dish. If you are feeling adventurous, Lindsay also has wonderful recipes on how to prepare your own curry paste from scratch.

Ingredients

Serves: 5

1 Tablespoon Oil
2 Shallots, Thinly Sliced
2 Sweet Potatoes, Peeled and Cubed
3–4 Cups Fresh Baby Spinach
2–3 Tablespoons Curry Paste
1 14-Ounce Can Regular Coconut Milk
1/2 to 1 Cup Broth or Water
1/4 Cup Chopped Peanuts
1/4 Cup Chopped Cilantro
2 Teaspoons Fish Sauce (or to taste)

Step-by-Step Instructions

Closeup Of Curry Dish

Start Your Rice

If you would like to serve your curry over rice, go ahead and get that started. I chose to use basmati rice as it is packed with a high amount of micronutrients and macronutrients and contains an array of minerals. Not to mention, we have an abundance of this rice…a twenty-five pound bag of it from Sam’s Club!

Cooking the Shallots & Potatoes

First start by heating the olive oil over medium-high heat in a large pot. Then add the shallots and stir fry until they are soft. Next, add the sweet potatoes and stir to coat with oil. Add your curry paste and stir until well-combined.

See also  Creamy Corn & Cod Chowder Recipe

Combine the Remaining Ingredients

Add the coconut milk and broth and let simmer over low heat for about ten to fifteen minutes until thickened. Stir in the spinach until wilted.

Spoonful Of Curry


Making the Final Touches

Add half of the peanuts and cilantro. Save the rest for the topping. Add the fish sauce. Add the curry to your rice and top with remaining peanuts and cilantro. Now it is time to enjoy aromatic and creamy flavor in every bite.

Finished Curry Dish

Related posts:

  1. Thai Curry with Butternut Squash, Chickpeas & Cilantro Recipe
  2. Fish Curry with Red Pepper, Mushrooms & Coconut Recipe
  3. Curry Coconut & Garlic Mussels Recipe by MyRecipes
  4. Southern Indian Fish Curry Recipe by Gordon Ramsay
  5. Coconut & Mixed Vegetable Curry Recipe

Filed Under: Soups

About Laura G

Hi, I'm Laura G. A photographer, blogger and self-proclaimed food connoisseur.

As a child, I was exposed to a wide variety of foods. My mother had my siblings and me try foods at least once and if we didn't like what we tasted, we didn't have to eat it again. Luckily, I enjoyed almost everything that I tried. Unfortunately, in my adult years, I've been living with an autoimmune disease that has forced me to reevaluate my food choices. Even though I can no longer eat the foods I once enjoyed, many great alternatives have presented themselves. I believe we truly are what we eat and I look for the best food ingredients to fuel my body. I hope the recipes here on this food blog inspire you in your own food preparation endeavors.

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