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    You are in: Home / Recipes / Sweet Potato Thai Curry Recipe
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    Sweet Potato Thai Curry

    Sweet Potato Thai Curry. Photo by Yassi Y

    1/1 Photo of Sweet Potato Thai Curry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    SixFooterr's Note:

    This is actually my roommate, Michelle's recipe. I request she make it at least once a week and I had to have the recipe for myself because I am soon moving out. All measurements are approximate as she just throws the ingredients together and I just wrote down what it appeared to be. the good news is it seems to work perfectly every time.

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    Units: US | Metric


    1. 1
      Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent.
    2. 2
      Add the sweet potato and pastes. Mix well. Allow for mixture to heat up.
    3. 3
      Add coconut milk and chili. Stir. Allow for mixture to heat up.
    4. 4
      Add all the spinach to the pot, but do not mix. Cover the pot.
    5. 5
      After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir.
    6. 6
      Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked.
    7. 7
      Serve over rice and add a sprig of cilantro on top.

    Ratings & Reviews:

    • on January 17, 2010


      This was really excellent, especially considering how easy it was to make. I modified it some but tasted it first as made by the recipe and it was really good that way too. This was for a "dinner date" with my wife, so I added about 1/2lb of shrimp at the end. Could also do chicken or marinated tofu. I cut the spinach to 1 bag, because of the other adds, didn't want one ingredient to over power the others. If I was doing the veggie only version I would have went with two as the recipe states. I also increased the amount of curry paste to 1.5 tbsp red and 2 tbsp panang for a little more flavor and additional heat (we like really spicy thai food. With this addition, it was PERFECT. Put it at a 3.5-4 on a 5 heat scale at most thai places where 5 is for "natives"). I also wanted it a little sweeter so I added 2 tbsp of brown sugar and 2 tsp salt. With these additions it was easily as good as the best thai food I have had in a restaurant. Great job Michelle!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2007


      wow! i was actually looking for a thai sweet potato soup so all i did was not add the spinnach and blended it up, Fabulous! I do want to try it the curry way but tonight i just couldn't be bothered making rice to go with it. I'll definately be making this one for my vegetarian sister next time, it's simple, quick and foolproof

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2013


      Fantastic recipe! Quick, easy and delicious! I couldn't find any panang paste so just used more curry paste and I seasoned mine with salt, brown sugar and a little lime juice. SO good! Thank you! x

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Sweet Potato Thai Curry

    Serving Size: 1 (132 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 441.6
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 16.0 g
    Cholesterol 0.0 mg
    Sodium 427.8 mg
    Total Carbohydrate 71.6 g
    Dietary Fiber 2.6 g
    Sugars 57.4 g
    Protein 2.9 g

    The following items or measurements are not included:

    fresh ginger

    red curry paste

    panang curry paste


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