Go Back
+ servings
Thai sweet potato curry and white rice in a bowl with a gold fork
Print

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.
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 310kcal
Author Manju

Ingredients

  • 3 tbsp avocado oil
  • 2 medium sweet potatoes peeled and cubed, about 1 ½ - 2 cups
  • 3 shallots sliced
  • 2 tsp Thai red curry paste
  • 2 cups vegetable stock
  • 2 cups baby spinach packed
  • ½ can coconut milk about 1 cup

Instructions

  • 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.
  • 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.

Notes

  • Try to make the curry paste at home if possible. The fresh burst of flavors from homemade curry paste is another level altogether.
  • You can add some tofu to add some protein and make it a complete dish in itself.
  • 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.

Nutrition

Serving: 1cup | Calories: 310kcal | Carbohydrates: 30g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Sodium: 553mg | Potassium: 632mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18082IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 3mg