Sweet Potato Thai Red Curry Recipe – Coconut Milk & Spinach

Last Updated on 4 months by Neha Deshmukh

Sweet Potato Thai Red Curry Recipe – Coconut Milk & Spinach

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t take forever to make. This Sweet Potato Thai Red Curry is exactly that! It’s packed with flavour, super easy to throw together, and honestly, it’s become a regular weeknight dinner in my house. I first made this when I was craving something warm and spicy, and it’s been a family favourite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This curry is a winner for so many reasons. It’s vibrant, creamy, and has a lovely balance of sweet and spicy. Sweet potatoes add a wonderful depth of flavour and texture, while the spinach wilts beautifully into the rich coconut milk sauce. Plus, it’s a fantastic way to get your veggies in! It’s also surprisingly quick – ready in under 30 minutes.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 3 tablespoons avocado oil
• 2 medium sweet potatoes, cubed (about 500g)
• 3 whole shallots, sliced
• 2 teaspoons Thai red curry paste
• 2 cups vegetable stock (about 480ml)
• 2 cups baby spinach (about 60g)
• 1 cup coconut milk (about 240ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish.

Avocado Oil: Benefits and Substitutions

Avocado oil is my go-to for curries because of its high smoke point and mild flavour. But if you don’t have it, you can easily substitute with coconut oil, vegetable oil, or even olive oil.

Sweet Potatoes: Varieties and Nutritional Value

I love using orange sweet potatoes for their sweetness, but you can also use white or purple varieties. They all work beautifully! Sweet potatoes are also a nutritional powerhouse, packed with Vitamin A and fibre.

Shallots vs. Onions: Flavor Profiles

Shallots have a milder, more delicate flavour than onions. They add a lovely subtle sweetness to the curry. If you only have an onion, you can use about half an onion, finely chopped, instead of three shallots.

Thai Red Curry Paste: Regional Variations & Spice Levels

Thai red curry paste can vary quite a bit in spice level depending on the brand and region. Start with 2 teaspoons and add more to taste if you like things extra fiery! I’ve found some pastes are much hotter than others.

Coconut Milk: Full-Fat vs. Light & Choosing Quality

Full-fat coconut milk will give you the richest, creamiest curry. Light coconut milk works too, but the sauce won’t be quite as decadent. Look for a good quality coconut milk with a high coconut content for the best flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the avocado oil in a Dutch oven or large pot over medium heat. Add the sliced shallots and sauté until they become translucent and softened – about 3-4 minutes. You want them to be fragrant, but not browned.
2. Now, add the cubed sweet potatoes and Thai red curry paste. Stir everything well to coat the potatoes in that lovely, fragrant paste. This is where the magic starts!
3. Pour in the vegetable stock. Bring the mixture to a simmer, then cover the pot and let it cook for 12-15 minutes, or until the sweet potatoes are tender when pierced with a fork.
4. Remove the lid and stir in the fresh baby spinach. Cook for just 2-3 minutes, until the spinach has wilted completely. It disappears so quickly!
5. Finally, pour in the coconut milk and stir gently to combine. Simmer for another 3-4 minutes, just to heat everything through. Don’t let it boil!
6. Serve immediately over fluffy jasmine rice. Enjoy!

Expert Tips

• Don’t overcrowd the pot when sautéing the shallots. Work in batches if necessary to ensure they cook evenly.
• Taste the curry as it simmers and adjust the seasoning as needed. A pinch of salt or a squeeze of lime juice can make all the difference.
• For a smoother sauce, you can use an immersion blender to partially blend the curry.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your curry paste ingredients to ensure they don’t contain any hidden animal products.
• Gluten-Free Adaptation: Thai red curry paste is usually gluten-free, but always check the label to be sure.
• Spice Level Adjustment: My friend, Priya, loves a really spicy curry, so I often add a chopped red chilli along with the curry paste for her. You can also add a pinch of cayenne pepper.
• Quick Weeknight Curry – Speeding up the Process: If you’re really short on time, you can use pre-cut sweet potatoes. It shaves off a good 5-10 minutes of prep time.

Serving Suggestions

This curry is fantastic on its own with jasmine rice. But it’s also great with a side of naan bread for soaking up all that delicious sauce. A sprinkle of fresh coriander (cilantro) and a wedge of lime add a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

What type of rice pairs best with this Thai red curry?

Jasmine rice is the classic choice! Its fragrant aroma and slightly sticky texture complement the curry beautifully. Basmati rice also works well.

Can I use frozen sweet potatoes in this recipe?

Yes, absolutely! Just add a few extra minutes to the cooking time to ensure they’re fully cooked through.

How can I adjust the sweetness of the curry?

If you prefer a less sweet curry, you can add a squeeze of lime juice or a splash of fish sauce (if you’re not vegan).

Is Thai red curry paste naturally gluten-free?

Most Thai red curry pastes are gluten-free, but it’s always best to check the label, as some brands may add wheat flour as a thickener.

What’s the best way to store leftover curry?

Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.