Vegetarian Thai Sweet Potato and Coconut Curry

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and fragrant Thai curry featuring tender sweet potatoes simmered in creamy coconut milk with aromatic spices and fresh herbs. This Thai-inspired vegetarian recipe, ready in about 40 minutes, pairs sweet potatoes, coconut oil, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Thai cuisine 350 cal/serving

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Ingredients

2 medium (about 1 lb), peeled and cubed sweet potatoes
2 tbsp coconut oil
2 tbsp red curry paste
14 oz can coconut milk
1 cup vegetable broth
1 medium, diced onion
3 minced garlic cloves
1 tbsp grated fresh ginger
1 tbsp fish sauce (or soy sauce for vegan)
1 tsp brown sugar
1 tbsp fresh lime juice
1/4 cup chopped fresh basil leaves
optional, for garnish red chili slices

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large saucepan over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until fragrant and onion softens.
Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic.
Step 3: Add 2 medium peeled and cubed sweet potatoes to the pan, stirring to coat with the curry paste.
Step 4: Pour in 14 oz coconut milk and 1 cup vegetable broth. Bring to a simmer and cook for 20 minutes until sweet potatoes are tender.
Step 5: Stir in 1 tbsp fish sauce (or soy sauce), 1 tsp brown sugar, and 1 tbsp fresh lime juice. Cook for 2 more minutes to blend flavors.
Step 6: Remove from heat and stir in 1/4 cup chopped fresh basil leaves. Serve garnished with optional red chili slices over steamed jasmine rice or noodles.