Thai Red Curry Sweet Potato Boats Recipe – Easy Indian Fusion

Last Updated on 4 months by Neha Deshmukh

Thai Red Curry Sweet Potato Boats Recipe – Easy Indian Fusion

Hey everyone! I’m so excited to share this recipe with you – it’s a little bit of India meeting Thailand, and honestly, it’s a flavor explosion! I first made these Thai Red Curry Sweet Potato Boats when I was craving something comforting and a little different. They’re surprisingly easy to make, packed with flavor, and a beautiful way to enjoy sweet potatoes. Plus, they’re naturally gluten-free and can easily be made vegan! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average baked sweet potatoes. The creamy, fragrant Thai red curry filling transforms them into something truly special. They’re perfect as a light meal, a satisfying side dish, or even a unique appetizer. Honestly, they’re just fun to eat! And the best part? They come together in under an hour.

Ingredients

Here’s what you’ll need to make these delicious sweet potato boats:

• 2 medium sweet potatoes
• 1-2 tsp Thai Red Curry Paste (adjust to your spice preference!)
• 1 tsp freshly grated ginger
• 5 tbsp unsweetened coconut milk (about 75ml)
• 2 tbsp Grassfed Organic Ghee
• Pinch of sea salt
• Optional: Chives or garlic scapes for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Thai Red Curry Paste – Exploring Varieties & Heat Levels

Thai red curry paste is the heart of this recipe. There are so many brands out there! Mae Ploy is a popular choice, but feel free to experiment. The heat level can vary quite a bit, so start with 1 tsp and add more to taste. Remember, you can always add spice, but it’s hard to take it away!

Sweet Potatoes – Choosing the Best Type

I prefer using orange-fleshed sweet potatoes like Garnet or Jewel for this recipe. They have a lovely sweetness and hold their shape well when baked. But honestly, any type will work – even the white-fleshed ones! Just adjust baking time if needed.

Coconut Milk – Full Fat vs. Light

Full-fat coconut milk will give you the richest, creamiest filling. However, light coconut milk works too if you’re watching your calories. Just know the flavor won’t be quite as intense. I usually go for the full-fat version for a real treat.

Ghee – The Significance of Clarified Butter in Indian Cooking

Ghee is clarified butter, and it’s a staple in Indian cooking. It has a beautiful nutty flavor and a high smoke point, making it perfect for sautéing and baking. If you’ve never used it before, you’re in for a treat! It really elevates the flavor.

Ginger – Fresh vs. Ground & Regional Indian Uses

Freshly grated ginger is always best. It has a brighter, more vibrant flavor than ground ginger. In Indian cooking, ginger is used in almost everything – from chai to curries to dals. It’s considered to have warming properties and is great for digestion.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 400°F (200°C). Give your sweet potatoes a good scrub, then pierce them all over with a fork. This lets steam escape while they bake.
2. Bake the sweet potatoes for about 40 minutes, or until they’re tender when pierced with a fork. Let them cool slightly – you want to be able to handle them without burning your fingers!
3. Reduce the oven temperature to 350°F (175°C). While the potatoes are cooling, slice them lengthwise and carefully scoop out the flesh, leaving about ¼ inch of potato attached to the skin. Reserve those skins – they’re our boats!
4. In a bowl, combine the scooped-out sweet potato flesh with the Thai red curry paste, grated ginger, coconut milk, ghee, and a pinch of sea salt. Now, blend it all up until it’s super smooth and creamy. I like to use an immersion blender for this, but a regular blender works great too.
5. Evenly fill the sweet potato skins with the curry mixture.
6. Bake uncovered for 10 minutes, just to warm everything through.
7. Garnish with chopped chives or garlic scapes (if using) and serve immediately!

Expert Tips

• Don’t overcrowd the baking sheet. Give the sweet potatoes some space so they bake evenly.
• If your sweet potatoes are taking longer than 40 minutes to bake, cover them loosely with foil.
• Taste the curry filling before filling the potatoes and adjust the seasoning as needed.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

Simply substitute the ghee with coconut oil or another plant-based oil. It won’t have quite the same flavor, but it will still be delicious! My friend, Priya, who’s vegan, loves using avocado oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your Thai red curry paste doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment – Mild, Medium, Hot

Adjust the amount of Thai red curry paste to control the heat. For mild, use ½ tsp. For medium, use 1 tsp. For hot, use 1 ½ – 2 tsp.

Festival Adaptation – Navratri-Friendly Version (using permitted ingredients)

During Navratri, you can adapt this recipe by omitting the ginger and using permitted vegetables like potatoes and coconut milk. You can also add a touch of rock salt (sendha namak) instead of sea salt.

Serving Suggestions

These sweet potato boats are fantastic on their own, but they also pair well with:

• A simple green salad
• Steamed rice
• A side of raita (Indian yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Let’s answer some common questions!

What type of sweet potato works best for this recipe?

Orange-fleshed sweet potatoes like Garnet or Jewel are my go-to, but really any type will work!

Can I make these ahead of time?

You can bake the sweet potatoes and make the curry filling ahead of time. Store them separately and assemble just before baking.

Is it possible to use a different type of curry paste?

Absolutely! Green curry paste or yellow curry paste would also be delicious. Just keep in mind the flavor profile will be different.

What can I substitute for ghee if I don’t have any?

Coconut oil or olive oil are good substitutes, but ghee really adds a unique flavor.

How can I adjust the sweetness of the filling?

If you want a sweeter filling, add a drizzle of maple syrup or a pinch of brown sugar.

Can these be frozen after baking?

I wouldn’t recommend freezing them after baking, as the texture can change. However, you can freeze the unbaked filled sweet potatoes for up to a month. Thaw completely before baking.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments if you try it, and don’t forget to tag me in your photos on social media! Happy cooking!