The sweetness and creaminess of Thai Sweet Potato Curry come from the long hours it spends cooking. Packed with protein and nutritious veggies!
My go-to recommendation for a local eatery is Lucky Lotus whenever somebody asks me for it. You must dine at this family-run establishment if you’re in the mood for southeast Asian cuisine.
The Rest of My Recipes
Seize my funds; I am finished. It’s finished. We’ve finished. The meal there is very mouth-watering!
LL has a wide variety of gluten-free, vegetarian, and vegan options, and their menu changes with the seasons. Considering the kids’ food allergies/preferences and my Celiac Disease, it’s one of the few restaurants in town that can accommodate all five of us at once, so we like going there often.
Even though I’m not a huge fan of sweet potatoes, I must admit that their Sweet Potato Panang Curry is one of my current favorite dishes. It’s the ideal combination of spice and creaminess. They are simply masters at it. “I could eat this for every single meal of the day.” That’s what I tell Ben every time I dive in. I wanted to be able to make it at home if I wanted to, so I did just that.
Here it is, my new favorite red curry recipe with a peanut and coconut twist: Thai Sweet Potato Curry! Indulge in the richness with a twist of lime and fresh herbs; it’s spicy, saucy, and creamy. Full of veggies and protein.
Thai Curry with Sweet Potatoes
As I mentioned before, Lucky Lotus’ Panang Curry served as the idea for this Thai Sweet Potato Curry. While Thai red curry paste and panang curry are very similar, the latter also contains roasted peanuts. I made an imitation by mixing store-bought red curry paste with a tablespoon of peanut butter and then searing the combination in a hot wok until it took on the flavor of roasted peanuts.
Although the recipe calls for just one spoonful of peanut butter, it adds a rich and flavorful dimension to the red curry. Rich and velvety red curry peanut sauce—the kind you’ll want to gulp down with a spoon—is yours for the taking when you add a can of creamy coconut milk.
Fight for the New Herbs
If you’re lucky enough to get some fresh Thai basil, you absolutely must have it with your sweet potato curry from Lucky Lotus. The distinctive licorice flavor of Thai basil makes it stand out in every mouthful, setting it apart from ordinary garden basil.
Due to my one encounter with Thai basil during recipe testing, I have also included directions for using cilantro in place of the fresh herb.
Either way is tasty, but the Thai basil will take it to the next level if you can get your hands on it.
– Create a Vegan or Vegetarian Option
This meal is incredibly customizable to suit dietary restrictions, such as gluten-free, vegan, or vegetarian preferences; Lucky Lotus excels at this.
For a vegetarian version:
Put in a can of rinsed and drained chickpeas or cubed extra-firm tofu instead of the chicken.
Instead of using chicken broth, try using veggie stock or broth.
Just leave out the fish sauce and use the alternatives listed above. To achieve the same delicious depth as fish sauce without the gluten, try adding a little gluten-free Tamari. Alternatively, you may use a vegan alternative.
For a more substantial meal, try adding more vegetables, such as carrots or cauliflower.
A home dining experience that rivals any restaurant?!
Sweet Potato Curry Recipe (Thai Style)
The first step is to get the onions golden brown and soft by stir-frying them in a little oil in a big skillet or wok over medium-high heat for about 5 minutes.
Toss in some grated ginger and garlic and stir-fry for a minute or until fragrant.
After that, combine the peanut butter and red curry paste. Squish the mixture into the wok’s base and allow it to sear. Press or sear the red curry paste for 20 to 30 seconds at a time until it begins to brown, around 1 to 2 minutes. Stir occasionally.
I get this red thai curry paste at the grocery store in Thailand. A entire jar makes this dish maybe a 5 or 6 on the heat scale, where 1 is water and 10 is a habanero pepper. Despite the label indicating “hot,” I don’t think it’s that spicy.
But if you’re not a fan of heat, use half the jar in the sauce and add more if you like it!
Then, a peeled and cubed sweet potato, some chicken stock or broth, a splash of fish sauce, and full-fat coconut milk should be added. Simmer, stirring occasionally, for 10 minutes, or until the sweet potatoes are almost cooked. Reduce heat to low and simmer, covered.
In this recipe, full-fat coconut milk works much better than light coconut milk; it adds richness and harmony to the flavors.
Then, after 3–4 minutes, add the chicken breasts that have been finely cut.
For expedited cooking in the spicy curry sauce, I prefer to thinly slice the chicken breasts before cutting them into cutlets.
Very close! Cook for another minute or two, or until the fresh baby spinach wilts.
Last but not least, stir in the Thai basil leaves and fresh lime juice. Cover and set aside to thicken, at least 10 minutes. Spoon cooked jasmine rice on top, then top with fresh cilantro, lime wedges, and finely chopped peanuts. Now is the time to dive in!
This restaurant-inspired sweet potato coconut curry is incredibly flavorful and filling; I hope you enjoy it! Have fun!
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