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Sweet Potato Yellow Curry is a flavorful and delicious vegetarian dish that is quick and easy to make any day of the week in under 30 minutes. |

Thai Sweet Potato Yellow Curry

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5 from 6 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan


Sweet Potato Yellow Curry is a flavorful and delicious vegetarian dish that is quick and easy to make any day of the week. This comforting Thai curry is loaded with starchy vegetables simmered in a creamy and rich coconut curry sauce with spinach and peanuts for added flavor and crunch.


  • 1 tablespoon vegetable oil
  • 1/2 medium sweet onion, sliced
  • 1 medium sweet potato, cubed into 1/2-inch pieces
  • 1 medium yam, cubed into 1/2-inch pieces
  • 2 1/2 tablespoons yellow curry paste
  • 1 (14 ounce) can full fat coconut milk
  • 1 tablespoon cornstarch (optional)
  • 3 tablespoons cold water
  • 4 cups spinach
  • 1/2 tablespoon Thai fish sauce (optional)
  • 1 teaspoon lime juice
  • 1/4 cup chopped peanuts (plus more for serving)
  • fresh cilantro or basil, chopped (optional, for serving)


  1. In a wok or large skillet with high sides, heat oil over medium heat. Sauté the sweet onions until soft and translucent, about 3-4 minutes.
  2. Add the cubed sweet potato, yam, and yellow curry paste. Stir until combined.
  3. Stir in the coconut milk.
  4. In a small mixing bowl, stir together the cornstarch and cold water until the cornstarch is dissolved. Add the mixture to the pan and stir to incorporate.
  5. Turn the heat down to low and cover. Simmer for 15-20 minutes, or until the sweet potatoes are tender.
  6. Stir in spinach, fish sauce (optional), lime juice, and 1/4 cup of peanuts. Cook for 1 minute, then remove from heat.
  7. Serve warm and garnish with chopped peanuts and fresh cilantro, if desired.


How to store: Transfer leftover sweet potato curry to an airtight container and refrigerate for up to 5 days.

How to reheat: Reheat this vegetarian curry on the stovetop over medium-low heat or in the microwave in 30-second intervals until heated through to the desired temperature.

How to freeze: Once cooled to room temperature, place leftovers in a freezer-safe airtight container (such as a plastic soup container or freezer bag) and freeze for up to 3 months. Allow the curry to thaw overnight in the refrigerator before reheating.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Curry
  • Method: Stovetop
  • Cuisine: Thai