Vegetarian Thai Sweet Potato and Coconut Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 40 minutes pairs coconut oil, red curry paste, can coconut milk 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

Instructions

  1. 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.
  2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic.
  3. Step 3: Add 2 medium peeled and cubed sweet potatoes to the pan, stirring to coat with the curry paste.
  4. 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.
  5. 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.
  6. 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.

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Frequently asked questions

How long does Vegetarian Thai Sweet Potato and Coconut Curry take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetarian Thai Sweet Potato and Coconut Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Vegetarian Thai Sweet Potato and Coconut Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetarian Thai Sweet Potato and Coconut Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetarian Thai Sweet Potato and Coconut Curry vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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