Sweet Potato Curry
Sweet Potato Curry is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
Heat oil in a large heavy pot over medium heat.
Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt.
Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes.
Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes.
Stir in coconut milk; season with salt.
Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20–25 minutes.
Add sweet potatoes and carrots, then pour in water to cover.
Partially cover pot and cook until carrots are crisp-tender, 10–15 minutes.
Add shallots and cook until potatoes are tender and shallots are soft, 15–20 minutes.
Add chile, if desired, and lime juice to curry and spoon over rice.
Top with scallions, basil, and cilantro; serve with lime wedges.
Curry can be made 2 days ahead.
Let cool; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.