Cozy Up with Creamy Thai Sweet Potato Curry: A Flavorful Winter Delight
Is there anything more comforting than a warm bowl of curry on a chilly day? I think not! This creamy Thai sweet potato curry is my go-to for a quick, healthy, and incredibly flavorful meal that satisfies all my cozy cravings. It’s the kind of dish that makes your heart sing, especially when you know there are leftovers waiting for you.
Why You'll Love This Curry
This isn't just any curry; it's a harmonious blend of silky creaminess and fiery spice that dances on your palate. It's unbelievably easy to make, ready in about 20 minutes, and packed with wholesome goodness.
Think of those recipes that you keep making over and over—this is one of them. It's a winner for many reasons:
- Nutritious: Loaded with vitamins and fiber from the sweet potatoes and spinach.
- Quick: Ready in under 30 minutes – perfect for busy weeknights.
- Easy: Simple steps that anyone can follow.
- Comforting: The perfect dish to warm you up from the inside out.
Curry Paste: The Secret Weapon
While store-bought red curry paste works just fine, I’ve discovered a magical combination: a spoonful of homemade yellow curry paste mixed in with the red. Trust me, the flavor explosion is real. If you're feeling adventurous, give the homemade yellow curry paste a try! It's a game-changer.
Curry Paste Options
- The Beginner: Grab some red curry paste from your local grocery store. It's a great start!
- The Pro: If you're a curry master, you probably already have your favorite paste recipe.
- The Curious: Try your hand at making a homemade Thai yellow curry paste. It’s worth it!
Frequently Asked Questions
Q: I don’t have sweet potatoes. Can I substitute anything else?
A: Absolutely! Butternut squash works great as a substitute.
Q: Should I use sweetened or unsweetened coconut milk?
A: Always go for unsweetened canned coconut milk for this recipe.
Q: Can I add protein to make it a more substantial meal?
A: Yes! Chickpeas, tofu, or tempeh would all be delicious additions.
Recipe
Yields: 4-5 servings Prep time: 10 minutes Cook time: 20 minutes
Ingredients
- 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 a mix of red and yellow)
- 1 14-ounce can regular coconut milk
- 1/2 to 1 cup broth or water
- 1/2 cup chopped peanuts and cilantro for topping
- Fish sauce (or vegan fish sauce) to taste
Instructions
- If serving with rice, start cooking it now. If you are making homemade yellow curry paste, get that process started.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the shallots and cook until softened. Add the sweet potatoes and stir to coat with the oil.
- Add the curry paste and stir until well combined.
- Pour in the coconut milk and broth, and let it simmer over low heat for 10-15 minutes, or until the sauce has thickened. Stir in the spinach and cook until wilted.
- Add half of the peanut/cilantro mixture and fish sauce to taste, and stir into the curry. Reserve the rest for topping.
- Serve hot over rice with the remaining peanuts and cilantro on top.
All The Curry Please!
If you love this, you may also love some other curry dishes!
- Instant Pot Cauliflower Curry
- Bangkok Coconut Curry Noodle Bowls
- Coconut Curry Ramen
- Red Curry Lentils
- 5-Ingredient Green Curry
Enjoy this cozy, flavorful, and easy meal!