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+ servings
Tilted bowl full of veggies and a creamy red sauce over rice.
5 from 1 vote

Thai Sweet Potato Curry

Thai Sweet Potato Curry recipe thas the whole family in mind.

Course Dinner
Cuisine Thai, Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 442kcal
Author Ginny McMeans


  • 1 ½ tablespoons coconut oil - 23 g
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons Thai red curry paste - 3-4 tablespoons - 45-60 g
  • 3 cups sweet potatoes, peeled and diced - about 3 cups or 400 g
  • 15 ounces diced tomatoes - 1 can - 425 g
  • 1 cup low-sodium vegetable broth - 235 ml
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper
  • ¼ cup smooth natural peanut butter - 65 g
  • ½ cup lite coconut milk - 120 ml
  • 2 tablespoons chopped cilantro - 2 g
  • 1 tablespoon juice of 1 lime
  • 3 cups cooked jasmine rice or rice of your choice - 474 g
  • ¼ cup chopped peanuts, for garnish - 36 g


  • Heat the coconut oil in pot or large skillet over medium heat.
  • Add the onion and sauté for 5 to 6 minutes until soft and translucent.
  • Add the garlic and red curry paste and stir until fully incorporated with the onions.
  • Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper.
  • Increase the heat to high and bring to a boil and then reduce the heat to medium-low.
  • Simmer for 30 to 35 minutes until the sweet potatoes are fork tender.
  • In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt.
  • Pour into the skillet with the sweet potatoes and stir to combine. Remove from the heat.
  • Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.


There is a small percentage of people who have a genetic trait where cilantro doesn't taste good to them. 
I mean, some people might not like it but there are some who just can't help it.
I hate to say this word in reference to a recipe but some people actually think cilantro tastes like soap. They can't help it. It's genetic.
So, why I tell this story is because you don't have to use the cilantro if there is anyone you know that has that aversion. You can leave it out or sub parsley.


Serving: 1Serving | Calories: 442kcal | Carbohydrates: 69g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Sodium: 563mg | Potassium: 790mg | Fiber: 7g | Sugar: 11g | Vitamin A: 16173IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 3mg