Sweet Potato Red Curry Recipe – Instant Pot & Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Red Curry Recipe – Instant Pot & Coconut Milk

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that doesn’t take all day to make. This Sweet Potato Red Curry in the Instant Pot is exactly that – vibrant, flavorful, and ready in under 30 minutes! I first made this when I was craving something warm and spicy on a chilly evening, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy thanks to the Instant Pot, packed with nutrients from the sweet potatoes and greens, and bursting with that classic red curry flavor. Plus, it’s easily adaptable to your spice preference and dietary needs. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this amazing curry:

• 1 tablespoon avocado oil
• 3 garlic cloves, finely chopped
• 1.5 inch ginger, finely chopped
• 1 jalapeño, seeded and chopped
• 1 small white onion, sliced
• 14 oz coconut milk (canned)
• 2 tablespoons red curry paste
• 1 teaspoon curry powder
• 0.5 teaspoon smoked paprika
• 0.75 teaspoon salt
• 2 teaspoons brown sugar
• 1 teaspoon soy sauce (optional)
• 0.25 teaspoon garam masala (optional)
• 0.25-0.5 cup water
• 2 medium sweet potatoes, cubed
• 2 cups chopped kale/spinach/mixed greens
• 2-3 tablespoons roasted cashews
• 1 lemon or lime juice
• Cilantro for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Coconut Milk Varieties & Quality: Full-fat coconut milk really is best for richness and flavor. You can use the canned variety – look for brands with a high coconut content (around 60-70%). Light coconut milk will work in a pinch, but the curry won’t be as creamy.

Understanding Red Curry Paste – Brands & Heat Levels: Red curry paste can vary a lot in heat. Mae Ploy is a popular brand, and tends to be quite spicy! Start with 2 tablespoons and taste as you go. You can always add more, but you can’t take it away!

The Role of Smoked Paprika in Flavor: Don’t skip the smoked paprika! It adds a lovely depth and smokiness that complements the red curry paste beautifully. It’s a little secret weapon.

Sweet Potato Selection – Best Varieties for Curry: I prefer using Garnet or Jewel sweet potatoes for this recipe. They hold their shape well during cooking and have a naturally sweet flavor. But honestly, any sweet potato will work!

Optional Spices: Garam Masala & Soy Sauce – Regional Influences: Garam masala adds a warm, aromatic note, reflecting North Indian flavors. Soy sauce (a nod to Indian-Chinese cuisine!) adds a touch of umami. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get this curry going!

1. Set your Instant Pot to sauté mode. Add the avocado oil, chopped garlic, ginger, jalapeño, and sliced onion. Sauté for about 3 minutes, until the onions soften and become fragrant.
2. In a bowl, whisk together the coconut milk and red curry paste until smooth. Pour this mixture into the Instant Pot and stir well to combine with the sautéed aromatics.
3. Add the curry powder, smoked paprika, salt, brown sugar, soy sauce (if using), and garam masala (if using). Give everything a good stir.
4. Pour in the water and add the cubed sweet potatoes. Gently stir to make sure the sweet potatoes are coated in the sauce.
5. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for just 2 minutes. Then, do a quick release of the pressure.
6. Carefully open the lid (watch out for the steam!). Switch the Instant Pot back to sauté mode. Add the chopped kale, spinach, or mixed greens and simmer for about 2 minutes, until they wilt.
7. Stir in the roasted cashews and squeeze in the lemon or lime juice.
8. Garnish generously with fresh cilantro. Serve hot with brown rice and enjoy!

Expert Tips

A few little things to help you nail this recipe:

Achieving the Perfect Curry Consistency: If your curry is too thick, add a splash more water. If it’s too thin, simmer it for a few extra minutes on sauté mode to allow it to reduce.

How to Adjust the Spice Level: Start with less red curry paste and add more to taste. You can also remove the seeds from the jalapeño to reduce the heat. A dollop of yogurt or coconut cream can also help cool things down.

Tips for Sautéing Vegetables in an Instant Pot: The Instant Pot can take a little longer to heat up than a stovetop. Be patient and let the oil heat up before adding the vegetables.

Maximizing Flavor with Fresh Ingredients: Fresh ginger, garlic, and chilies really make a difference. Don’t be afraid to grate or chop them yourself!

Variations

Let’s get creative!

Vegan Red Curry Adaptation: This recipe is already naturally vegan! Just double-check your red curry paste to ensure it doesn’t contain any fish sauce.

Gluten-Free Considerations: Most red curry pastes are gluten-free, but always check the label to be sure. If you’re using soy sauce, opt for tamari, which is a gluten-free alternative.

Spice Level Adjustments (Mild, Medium, Hot):
* Mild: 1 tablespoon red curry paste, no jalapeño.
* Medium: 2 tablespoons red curry paste, ½ jalapeño (seeds removed).
* Hot: 2-3 tablespoons red curry paste, 1 jalapeño (with seeds).

Festival Adaptations (Navratri/Diwali – Ingredient Swaps): During Navratri, you can skip the onion and garlic. For Diwali, you can add a handful of chopped nuts like almonds or pistachios for extra richness.

Serving Suggestions

This curry is fantastic served with:

• Brown rice (my go-to!)
• Basmati rice
• Naan bread (for soaking up all that delicious sauce!)
• A side of raita (yogurt dip) to cool things down

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 flavors meld together! You can also freeze it for up to 2 months.

FAQs

Can I use frozen sweet potatoes in this recipe? Yes, you can! You might need to add a minute or two to the cooking time.

What can I substitute for coconut milk? While coconut milk is key to the flavor, you can use cashew cream or a blend of vegetable broth and a little bit of yogurt in a pinch.

How do I adjust the sweetness of the curry? Add more or less brown sugar to taste. You can also use maple syrup or honey as alternatives.

Can this curry be made ahead of time? Yes! You can make the curry up to 2 days in advance and store it in the refrigerator. Just reheat it gently before serving.

What is the best type of rice to serve with this curry? Brown rice is a healthy and flavorful option, but basmati rice is also a classic choice.

Is red curry paste naturally gluten-free? Usually, but always check the label. Some brands may add wheat flour as a thickener.

How can I make this curry less spicy? Reduce the amount of red curry paste, remove the seeds from the jalapeño, and add a dollop of yogurt or coconut cream.