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bowl of curry square

Thai Sweet Potato Curry

I love anything with sweet potatoes and my kids love anything with peanut butter, so this dish is what we call a win-win. Their bowls are definitely more rice-heavy than mine, but I’m okay with that. It’s all about balance.
Course Main Course
Cuisine Thai
Keyword Sweet Potato Curry
Prep Time 10 minutes
Cook Time 45 minutes
Yields 4 servings
Calories 516 kcal
Author Jenn Sebestyen


  • tablespoons (23 g) coconut oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 3–4 tablespoons (45–60 g) Thai red curry paste
  • 2 sweet potatoes peeled and diced (about 3 cups or 400 g)
  • 1 can (15 ounces, or 425 g) diced tomatoes
  • 1 cup (235 ml) low-sodium vegetable broth
  • 2 teaspoon salt divided
  • ¼ teaspoon black pepper
  • ¼ cup (65 g) smooth natural peanut butter
  • ½ cup (120 ml) lite coconut milk
  • 2 tablespoons (2 g) chopped cilantro
  • Juice of 1 lime
  • 3 cups (474 g) cooked jasmine rice or rice of your choice
  • ¼ cup (36 g) chopped peanuts for garnish


  1. Heat the coconut oil in pot or large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and red curry paste and stir until fully incorporated with the onions. Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Increase the heat to high and bring to a boil and then reduce the heat to medium-low. Simmer for 30 to 35 minutes until the sweet potatoes are fork tender.
  2. In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. Pour into the skillet with the sweet potatoes and stir to combine.
  3. Remove from the heat. Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.

Recipe Notes

Recipe from The Meatless Monday Cookbook by Jenn Sebestyen. Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.