Creamy Thai Sweet Potato Curry Recipe
(Exotic, aromatic, and wonderfully wholesome.)
A vibrant, healthy curry that simmers to perfection in your slow cooker.
Ingredients.
- 1 tbsp coconut oil (optional, for sautéing)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1/4 cup red curry paste (adjust to taste and spice preference)
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp white pepper
- 1 (13.5 oz) can full-fat coconut milk
- 1.5 cups vegetable broth
- 1.5 lbs sweet potatoes, peeled and diced into 1-inch cubes
- 1 red bell pepper, deseeded and chopped
- 1 green bell pepper, deseeded and chopped
- Handful of sugar snap peas
- 1 (15 oz) can chickpeas, rinsed and drained (optional, for extra protein)
- 1 tbsp brown sugar or maple syrup
- 1 tbsp lime juice
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice, for serving
How to Make This.
- Optional Sauté: If desired, heat coconut oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant. Add the red bell pepper, green bell pepper, sugar snap peas, and chickpeas (if using). Stir in the red curry paste, ground coriander, turmeric powder, and white pepper and cook for 1-2 minutes, allowing the flavors to bloom. Transfer this mixture to the slow cooker.
- Combine in Slow Cooker: If skipping the sauté step, simply add the chopped onion, minced garlic, grated ginger, red curry paste, ground coriander, turmeric powder, and white pepper directly to the slow cooker. Then add the coconut milk, vegetable broth, diced sweet potatoes, red bell pepper, green bell pepper, sugar snap peas, and chickpeas (if using). Stir well to combine.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the sweet potatoes are tender and the flavors have melded.
- Finish and Serve: Stir in the brown sugar (or maple syrup) and lime juice. Taste and adjust seasonings as needed. Ladle the curry over cooked jasmine rice. Garnish with fresh chopped cilantro.
Tips.
- Curry Paste: Red curry paste brands vary in spice level. Start with less and add more to taste. For a milder curry, use less paste.
- Protein Options: For a non-vegan option, you can add 1 lb of chicken breast or thighs, cut into 1-inch pieces, at the beginning of cooking.
- Vegetable Variations: Feel free to add other vegetables like broccoli florets, snap peas, or spinach during the last hour of cooking.
Why Make This?
This slow cooker thai red curry offers a delightful blend of sweet, spicy, and savory flavors, all made incredibly easy in your slow cooker. It’s a healthy and comforting meal that’s naturally vegan (if chickpeas are used as protein) and packed with nutritious vegetables. The slow cooking process allows the spices to infuse deeply, creating a rich and aromatic curry that’s perfect for a cozy and exotic weeknight dinner.
SERVING SUGGESTIONS.
Serve this fragrant Thai red curry over a bed of fluffy jasmine rice to soak up the delicious sauce.
For an extra touch, offer a side of naan bread or roti.
Garnish with plenty of fresh cilantro, a squeeze of fresh lime juice, and a sprinkle of chopped peanuts for added crunch
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