Thai Sweet Potato and Spinach Curry

Deliciously creamy Thai red curry with sweet potato and spinach in a bowl of fragrant Jasmine rice is dinner ready in under 30 mins.

A nice warm bowl of sweet fragrant jasmine rice and some sweet, spicy and creamy red curry poured over it is coziness in a bowl. Every spoonful of it is just divine.

What is even more divine is that this is done in under 30 mins. Putting delicious dinner on the table cannot get any easier than that.

This Thai Red Curry with Sweet Potato and Spinach is

• Creamy and delicious
• A family friendly dinner
• Uses just a handful of ingredients
• Gets ready quickly in under 30 minutes
• A versatile recipe
• Highly nutritious
• Vegetarian and vegan diet friendly

How to make this Sweet Potato curry

• Heat some avocado oil in a Dutch oven. Sauté the shallots over medium heat till translucent.
• Add the cubed sweet potatoes and homemade red curry paste, give it a quick stir and add the vegetable stock to this. Cover and cook till the sweet potatoes are tender.

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• Open the pot and add the baby spinach to the pot. Mix well.
• Let it cook over medium heat till the spinach wilts.
• Now, add the coconut milk and mix it in. Simmer till the curry steams and serve hot.

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What curry paste is used in this Thai curry?

This Thai Sweet Potato curry is made with homemade Thai red curry paste. You can also use store bought Thai red curry paste. The struggle for me being a vegetarian is to find a good quality and great tasting curry paste without any shrimp paste in it. 

So, I prefer to use homemade curry paste. This homemade Thai red curry paste is fairly easy to make and can be stored in the refrigerator for upto two weeks.

What to serve with Thai sweet potato curry?

I love to serve this curry with traditional Thai white Jasmine rice. But you can totally serve it with brown rice, cauli rice or even quinoa. 

You can make this curry a little thinner by adding more stock to make it a stew or soup. You can dunk some flat bread or sourdough in it for a complete meal.

Tips for making a delicious Sweet Potato curry

1. Try to make the curry paste at home if possible. The fresh burst of flavors from homemade curry paste is another level altogether.
2. Sweet potato and spinach is a good combo of earthiness and fresh greens in this curry. But you don’t have to limit yourself to this combo. You can use potatoes in place of sweet potato. You can use any other greens in place of spinach.
3. Butternut squash or kabocha squash is also a great option in place of sweet potato in this curry.
4. You can add some tofu to add some protein and make it a complete dish in itself.
5. There is salt in the curry paste, so I don’t add any extra salt in the curry. But always taste and add salt if needed. The curry paste you use may have less salt than what you need.

If you want to add something else to this meal, then try this Spicy Thai Basil Shrimp Stir Fry.

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