Description
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.
Ingredients
- 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)
Instructions
- 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.
- Add the cubed sweet potato, yam, and yellow curry paste. Stir until combined.
- Stir in the coconut milk.
- 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.
- Turn the heat down to low and cover. Simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Stir in spinach, fish sauce (optional), lime juice, and 1/4 cup of peanuts. Cook for 1 minute, then remove from heat.
- Serve warm and garnish with chopped peanuts and fresh cilantro, if desired.
Notes
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