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Sweet Potato Red Thai Curry

Sweet Potato Red Thai Curry

A simple, easy and nutritious vegetarian sweet potato red Thai curry with sweet red pepper and spinach. Loaded with vitamin A and K, a healthy weekday meal.
Course Main Course
Category Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 356 kcal
Autor Elle

Ingredients

  • 1 tablespoon coconut oil
  • 2 shallots, thinly sliced
  • 2 sweet potatoes, preferably organic, peeled and cubed
  • 4 tablespoons red curry paste
  • 1 x 400 ml can unsweetened coconut milk
  • 1 cup vegetable broth (250 ml)
  • 1 sweet pointed red pepper, halved lengthwise and thinly sliced
  • 4 handfuls fresh baby spinach
  • 1 teaspoon fish sauce
  • 1/2 cup unsalted roasted peanuts, chopped (50 g)
  • 1 tablespoon fresh lime juice
  • cilantro leaves, as garnish
  • steamed jasmine rice, for serving

Method

  1. Heat the coconut oil in a large wok or heavy saucepan over medium-high heat. Add the shallots and cook until softened and fragrant. Add the sweet potatoes and stir to coat with the oil, then add curry paste and cook, stirring for about 2 minutes.
  2. Add the coconut milk and vegetable broth and bring to a boil. Reduce heat to a low simmer, cook uncovered for 10-12 minutes, until the sweet potato is slightly softened. Add the sweet red pepper, cook for 5 more minutes, then stir in the spinach and cook until wilted.
  3. NOTE: I like my sweet red pepper crisp-tender, but if prefer your softer then add about 5 minutes earlier.
  4. Stir in the fish sauce and half the chopped peanuts. Remove from the heat and add the lime juice.
  5. Divide the rice among bowls. Spoon the curry over the rice and top with the remaining peanuts. Garnish with cilantro and enjoy!

Notes

I like to serve a whole grain alternative with my sweet potato red Thai curry -- usually whole grain brown basmati rice or barley. Even quinoa or buckwheat make great options.