Thai Peanut Sweet Potato Curry
Creamy coconut peanut red curry with sweet potato, chickpeas, and fresh bell peppers.
In a nutshell: This authentic thai thai peanut sweet potato curry comes together in just 40 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A rich and fragrant Thai-inspired curry with sweet potato chunks and chickpeas slow-simmered in a creamy red curry peanut butter broth. Hearty, vegan, and packed with flavor.
Key Equipment
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Chef's Pro-Tips
- Parboil or Soak for Crispiness: Parboil potato cuts in salted water with a splash of vinegar or soak in cold water to wash away surface starches before roasting.
- Preheat the Baking Sheet: Place your baking tray in the oven while it preheats. Dropping seasoned potatoes onto a sizzling pan starts caramelization instantly.
Ingredients
4
servings
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2 tbsp thai red curry paste
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⅓ cup creamy peanut butter
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1 can coconut milk, full-fat
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2 cups sweet potato, cubed
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1 can chickpeas, rinsed
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1 medium red bell pepper, sliced
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1 ½ cups vegetable broth
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Step-by-Step Instructions
Fry Curry Paste
Heat 1 tablespoon of oil in a large deep skillet. Add red curry paste and fry for 1-2 minutes until fragrant. Whisk in the creamy peanut butter and half of the coconut milk until smooth.
Simmer Sweet Potatoes
Add the sweet potato cubes, remaining coconut milk, vegetable broth, and chickpeas. Bring to a boil, then cover and simmer on low for 15-20 minutes until the sweet potatoes are fork-tender.
Add Peppers and Finish
Stir in the sliced red bell pepper and cook for another 5 minutes. Squeeze fresh lime juice into the curry and serve topped with roasted crushed peanuts and green onions.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
The 2 tablespoons of red curry paste bring noticeable heat. Use less paste for a mild curry or add more for extra kick.
Full-fat coconut milk gives the rich, silky sauce this curry is known for. Light coconut milk works but the sauce will be thinner.
Simmer covered on low for 15-20 minutes until they are fork-tender. The bell pepper goes in for the last 5 minutes so it stays bright.
Steamed jasmine rice is the classic pairing. It soaks up the peanut-coconut sauce perfectly.
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