Versatile sweet potatoes meet Thai flavor and in less than an hour, you’ll discover a spicy, healthy bowl of comforting veggie curry ready to be devoured.
- 2 yellow onions, diced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 2 red chilis, minced (remove the seeds if you want to cut down on the heat)
- 4 cloves garlic, minced
- 2 tsp. grated ginger
- 1 tbsp. ground coriander
- 2–3 Tbsp. Thai red curry paste (the amount depends on the spice you like)
- ½ cup water
- 5–6 cups vegetable stock
- 4 large sweet potatoes peeled and cubed ½ inch cubes (8 cups)
- Zest and juice of 2 limes
- ½ cup chopped cilantro, optional for garnish
- Cooked rice to serve with the curry
- In a medium pot, add the onions, carrots and celery. Sauté for 5-8 minutes until the onions start to get translucent and the carrots and celery are soft. Add water a tablespoon at a time if the vegetables start to stick.
- Add the chilis, garlic, ginger, coriander. Stir and cook for another minute.
- Add the curry paste and ½ cup water. Whisk everything together.
- Add 5 cups of vegetable stock and the sweet potato cubes. Bring the pot to a boil, reduce the heat, cover and simmer until the potatoes are tender (20-25 minutes). To help the curry thicken, mash some of the sweet potato cubes.
- Stir in lime zest and juice and more broth if you want the curry to be thinner. Stir and cook for another minute or 2.
- Season with salt if desired.
- Serve over rice or grain of your preference.
- Garnish with chopped coriander.
- Be mindful of the time needed to cook your particular type of rice. You may want to start that before cooking the curry. Read your package instructions to determine.
- Add about 20 minutes to the prep time if you want to make your own red curry paste.
- Nutritional information is provided for the curry only. You will want to account for the type of rice or other grain you might be using.
- Category: Main Course
- Cuisine: Thai
Keywords: Thai sweet potato curry