Gluten-free, dairy-free, or vegetarian? If you are on a strict diet, you can still eat delicious and flavourful foods like this Thai yam and sweet potato yellow curry. This recipe combines two of my favourite things: starchy vegetables and Thai curry! Ready in under 30 minutes, try this delicious and creamy vegetarian yellow curry tonight!
My husband and I went to a Thai and Malaysian fusion restaurant on the weekend and we ordered the tasting menu. It was an amazing 9-courses of the featured dishes in their menu. We were served everything from a mango salad, satay skewers, caramelized ginger fish, potato yellow curry and deep fried banana for dessert! Yup, some salivating stuff!! One of my favourites was the potato yellow curry. It inspired me to cook up my own rendition. As I looked at my potato bin under my sink, I saw a rather sad pile consisting of a single yam and 2 sweet potatoes. So, since I had run out of potatoes, I decided to use those vegetables instead. And boy was it a good choice! It turned out delicious! 🙂
This recipe is quick and easy so it makes an ideal weeknight dinner option. To make it, you will need to set aside 5 to 10 minutes of prep time to chop up your yam and sweet potato and to slice your sweet onion. Now, you are ready to cook. Saute your sweet onion until it is translucent and emanates a delicious aroma. Add in your vegetables, yellow curry paste and coconut milk and simmer for 20 minutes. Then, add and mix in a few other ingredients. That’s it folks! Yes, this recipe is a cinch!
Don’t forget to make a pot of Basmati rice to serve this curry over top of. Or better yet, if you have some extra coconut milk on hand, make a pot of easy coconut rice.
Tip: To make this dish vegan, don’t add the fish sauce in the recipe below!
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Thai Yam and Sweet Potato Yellow Curry
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 minutes
Yield: 4 servings
Category: Entree
Cuisine: Thai
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Ready in under 30 minutes, try this delicious and creamy vegetarian Thai yam and sweet potato yellow curry.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 medium sweet onion, sliced
- 1 sweet potato, cubed
- 1 yam, cubed
- 2 and 1/2 tablespoons yellow curry paste
- 1 – 14 oz. can of lite coconut milk
- 1 tablespoon cornstarch, dissolved in 3 tbsp. cold water
- 4 cups spinach
- 1/2 tablespoon Thai fish sauce (optional)
- 1 teaspoon lime juice
- 1/4 cup and 2 tablespoons chopped peanuts
Instructions
- In a wok, heat oil over medium heat.
- Saute the sweet onions until translucent.
- Add the sweet potato, yam, and and curry paste. Toss until combined.
- Add the coconut milk and cornstarch mixture (cornstarch dissolved in water) and mix well.
- Turn heat down on low and cover. Simmer for 20 minutes.
- Stir in the spinach, fish sauce (optional), lime juice and 1/4 cup of peanuts. Cook for 1 minute.
- Serve over rice and garnish with 2 tbsp. of chopped peanuts.
Looks yummy and I plan to make this dish. I have been to Thailand 3 times and have never seen chopsticks as you show in your pics. For what its worth in Thailand you never see chopsticks as they are a sign of servitude to China and Japanese expansion centuries ago. Fork and spoon is traditional Thai implements. Most US restaurants provide chopstick because the average person does not recognize the historical significance.
Thanks! 🙂 I’ve never been to Thailand so I didn’t know they don’t use chopsticks. I just assumed they did because I am always served with them at every Thai restaurant that I have been to! How interesting!
I love curry and love yams yet I have never thought to put them together. Great idea.
Thanks, Peter! It makes for an amazing combination, you should try it 🙂
A wonderful and quick meal.
★★★★★
Love how fresh and vibrant this recipe is, I love the idea of using sweet potato! Perfect dinner for a cold day like today!
★★★★★
Yup, it’s perfect in the winter. I’m thinking of making it again myself this week.
Wow this sounds amazing! Think it would work with red curry paste?
★★★★★
Yes! Red curry paste can definitely be substituted for the yellow.
I tried it with red curry paste and it was just as good :). Enjoy!
Thanks for the recipe, Sam.
You’re welcome!! And that is really good to know, now I need to try it with red curry paste too! 🙂