Sweet potato Thai red curry is a creamy, mildly spicy, veggie curry made with roasted sweet potatoes, coconut milk, and Thai red curry paste. It is easy to make in just 30 minutes, naturally vegan, and packed with flavour!
This Sweet Potato Thai Red Curry is full of flavour and is very simple to make in just 30 minutes.
The flavour is a mix of slightly sweet from the caramelised roasted sweet potato, gently spicy from the Thai red curry paste, and creamy from the coconut milk.
I also like adding butter beans (chickpeas or other beans work well too) because they make the dish more substantial and add protein without needing extra prep. If you prefer something firmer, tofu works well too.
TIP: If you are unsure about spice levels, start with two tablespoons of curry paste and taste the sauce before adding more. Some brands are much stronger than others, so it is easier to build up than to tone it down later.
Serve it with rice, this hugely popular 15 minute no-yeast Naan Bread Recipe, and some healthy vegetable packed sides like Baked Spinach Cauliflower Pakoras and Easy Bombay Aloo (Bombay Potatoes).
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Why You'll Love This Recipe
- Roasting the sweet potatoes adds a deeper flavour and better texture.
- The coconut milk creates a creamy curry without any dairy.
- Butter beans add protein and make the dish more filling.
- This is a budget-friendly vegan curry using simple ingredients.
- It works well for meal prep and reheats easily.
- The spice level is easy to adjust depending on preference.
Thai Red Curry Paste
Thai red curry paste is the key ingredient in this recipe. It is typically made from red chillies, garlic, lemongrass, galangal, and spices. It provides so much flavour without needing lots of individual spices.
Tip: Different brands vary in heat and flavour, so it is worth adjusting the amount to your taste.
Ingredients
- Sweet potatoes. These form the base of the dish and add natural sweetness. You can substitute with butternut squash if needed.
- Carrots. They add texture and extra sweetness. Parsnips can work as an alternative.
- Oil. Used for roasting and cooking. Any neutral oil works well.
- Garlic. Adds depth and aroma. Fresh is best, but paste can be used.
- Ginger. Brings warmth and a slight zing. Ground ginger is not ideal but can be used in a pinch.
- Thai red curry paste. The main flavour base. Adjust quantity depending on spice tolerance.
- Coconut milk. Creates a creamy, rich sauce. Full-fat gives the best texture.
- Butter beans. Provide protein and a soft texture. Chickpeas or cannellini beans are good substitutes.
- Red bell pepper. Adds colour and freshness. Any bell pepper works.
- Soy sauce or tamari. Adds saltiness and umami. Tamari keeps it gluten free, but check your Thai red curry paste is, just in case.
- Brown sugar. Balances the spice and acidity. Maple syrup can be used instead.
- Lime juice. Adds brightness and balances the richness.
- Fresh coriander. Optional garnish for freshness.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 200°C/400°F.
Peel the sweet potatoes and cut them into 3cm cubes. Peel and chop the carrots into thick rounds.
Toss the vegetables with half of the oil, along with the salt and pepper in a bowl.
Spread the vegetables evenly onto a baking sheet.
Roast for 25-30 minutes, turning halfway, until golden and slightly crisp
Meanwhile, heat the remaining oil in a large pan, then add the garlic and ginger and cook for a minute. Stir in the Thai red curry paste and cook for a further minute.
Pour the coconut milk into the pan, along with the soy sauce and sugar.
Cook, stirring, and bring it to a gentle simmer for 8-10 minutes.
Add the roasted sweet potatoes, drained butter beans and red peppers and heat through for 2 minutes. Stir in the lime juice.
Serve with rice and fresh coriander or parsley.
Serving Suggestions
- Serve with jasmine rice or Turmeric Rice.
- Pair with brown rice for extra fibre.
- Serve with naan or flatbread.
- Add a side of steamed greens.
- Top with crushed peanuts.
- Serve with lime wedges.
- Pair with cucumber salad or Tomato Onion Salad.
- Serve over rice noodles.
- Add a spoon of yoghurt on top if it's a little too spicy.
- Serve as part of a larger Thai-inspired meal alongside Vegan Pad Thai, and Thai Vegetable Noodle Soup.
Variations
- Add spinach or kale at the end for extra greens.
- Use chickpeas instead of butter beans.
- Swap sweet potatoes for butternut squash.
- Add tofu for extra protein.
- Use green curry paste for a different flavour profile.
- Add 2 tablespoons of peanut butter for a richer sauce.
- Stir in cooked lentils for a thicker texture.
- Make it spicier with fresh chillies.
- Add pineapple for a sweet and tangy twist.
Storage, Freezing, Make-Ahead Advice
- You can roast the vegetables in advance and store them separately.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave.
- If the sauce thickens too much, add a splash of water or coconut milk.
- This curry freezes well for up to 3 months.
- Freeze in portion-sized containers for convenience.
- Defrost overnight in the fridge before reheating.
Recipe Tips
- Roast the vegetables until slightly caramelised for better flavour.
- Do not boil the curry aggressively once coconut milk is added.
- Taste and adjust seasoning before serving.
- Add lime juice at the end to keep the flavour fresh.
Thai Inspired Dishes
FAQ
Yes. Use less curry paste or choose a milder brand.
Yes, but the curry will be less creamy.
No, but roasting improves flavour and texture.
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📖 Recipe
Sweet Potato Thai Red Curry
Equipment
- Baking sheet
- Pot or large deep skillet
Ingredients
- 2 sweet potatoes peeled and cut into 2-3 cm cubes (500g)
- 2 carrots peeled and chopped (250g)
- 2 tablespoon oil divided
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger or 1 teaspoon paste
- 3 tablespoon Thai red curry paste adjust to taste
- 400 ml can coconut milk 14 ounce
- 400 g can butter beans 14 ounce, drained and rinsed (or chickpeas, white beans etc)
- 1 red bell pepper sliced
- 2 teaspoon soy sauce or tamari
- 1 teaspoon brown sugar
- Juice of ½ lime
To serve (optional)
- Fresh coriander
Instructions
- Preheat the oven to 200°C/400°F.
- Peel the sweet potatoes and cut them into 3cm cubes. Peel and chop the carrots into thick rounds. Toss the vegetables with half of the oil, along with the salt and pepper in a bowl.
- Spread the vegetables evenly onto a baking sheet.
- Roast for 25-30 minutes, turning halfway, until golden and slightly crisp
- Meanwhile, heat the remaining oil in a large pan, then add the garlic and ginger and cook for a minute. Stir in the Thai red curry paste and cook for a further minute.
- Pour the coconut milk into the pan, along with the soy sauce and sugar. Cook, stirring, and bring it to a gentle simmer for 8-10 minutes.
- Add the roasted sweet potatoes, drained butter beans and red peppers and heat through for 2 minutes. Add the lime juice.
- Serve with rice and fresh coriander or parsley.
Notes
Recipe Tips
- Roast the vegetables until slightly caramelised for better flavour.
- Do not boil the curry aggressively once coconut milk is added.
- Taste and adjust seasoning before serving.
- Add lime juice at the end to keep the flavour fresh.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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