Easy Thai Red Curry with Sweet Potato (Plant-Based Comfort)

Thai cuisine is defined by the balance of four key flavors: salty, sweet, sour, and spicy. This recipe achieves that professional-grade balance using the natural creaminess of full-fat coconut milk and the earthy sweetness of potatoes. From an expertise perspective, the secret to an authentic curry is “blooming” the paste—frying it in oil before adding liquid to release the essential oils of the lemongrass and galangal, ensuring a deep, complex flavor profile rather than a raw, one-dimensional heat.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 20 Min
• Total Time: 35 Min
• Yield: 4 Servings
• Calories: 310 kcal per serving

Ingredients:

The Foundation

• 2 large Sweet Potatoes, peeled and diced into 1-inch cubes
• 1 can (13.5 oz) Full-Fat Coconut Milk (The Gold Standard for texture)
• 1 tbsp Avocado Oil
• 1 red Bell Pepper, sliced
• 1 cup Snap Peas or Broccoli florets

The Aromatic Base

• 2-3 tbsp Thai Red Curry Paste (Check label: no added sugar)
• 1 tbsp Fresh Ginger, grated
• 2 cloves Garlic, minced
• 1 tbsp Fish Sauce (or Soy Sauce/Tamari for vegan)
• 1 tbsp Fresh Lime Juice

Finishing Touches

• Fresh Basil or Cilantro, chopped
• Lime Wedges for serving

Preparation Steps:

1. Blooming the Paste

1. Heat avocado oil in a large pot over medium heat. Add the red curry paste.
2. Stir-fry for 2 minutes until fragrant and slightly darkened. This professional step wakes up the spices and creates the flavor foundation.

2. The Aromatic Coat

3. Add the minced garlic and grated ginger. Sauté for 60 seconds.
4. Stir in the diced sweet potatoes, ensuring every cube is coated in the red curry base. This allows the starch to absorb the heat before liquid is added.

3. The Creamy Simmer

5. Pour in the coconut milk and fish sauce. If potatoes aren’t submerged, add 1/4 cup water.
6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes until potatoes are fork-tender.

4. The Veggie Snap

7. Add the bell peppers and snap peas during the last 3 minutes of cooking. This ensures they stay vibrant and crunchy.
8. Turn off the heat and stir in the lime juice. The acidity “pops” the coconut flavor.

Expert Tips:

• Texture Safety: Keep the heat at a gentle simmer once the coconut milk is added. Boiling coconut milk too vigorously can cause it to “break” (separate into oil and solids), ruining the velvety texture.
• Protein Upgrade: To make this a high-protein powerhouse, add shredded rotisserie chicken or raw shrimp during the final 5 minutes of the simmer.