Easy Creamy Green Thai Sweet Potato Coconut Curry Recipe

Creamy Green Thai Sweet Potato Curry! Tender sweet potatoes, peas, green beans, spinach, creamy coconut milk, and a homemade green Thai curry paste that’s out of this world good. 

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This creamy green Thai Sweet Potato coconut curry is an easy-to-make, creamy, delicious bowl of homemade takeout style foodie heaven. It’s rich, with a creamy luscious sauce, loads of flavors, and just the right amount of spicy and savory with a hint of sweetness. Served on a bed of steamy rice it’s a cozy, comforting, and quick vegan curry that’s also meal prep friendly. Oh, and did I mention you can make this easy vegan Thai curry on the stove, in an instant pot, or in your trusty crockpot? There are so many options with this easy plant-based Thai curry recipe and all of them are easy and tasty.

To make Creamy Green Thai Sweet Potato Curry we’re working with 

  • Sweet potatoes 
  • Spinach
  • Onions 
  • Garlic 
  • Peas 
  • Green beans 
  • Coconut milk 
  • Curry paste

Homemade vegan Easy Green curry paste recipe 

My easy homemade green Thai curry paste is everything Thai flavors are all about. It’s like a concentrated spoonful of Thailand. Spicy, fragrant, and utterly delicious. This green curry sauce makes every curry taste amazing. Add it to any sauce for a quick flavor 

Easy Green curry paste

Making your own green curry paste isn’t necessary, but it’s so worth it. And it’s a lot easier than you might think. Here’s all you need to make the best Thai curry paste:

  • 3 tbsp vegetable oil, olive oil, avocado oil, or your preferred 
  • 2 tsp coriander seeds
  • 1 tsp pepper, white or black 
  • 1/2 tsp cumin 
  • 3 tbsp grated fresh ginger 
  • 2 tbsp grated 
  • 3 spring onions, or 1 yellow onion 
  • one tbsp lemon grass, chopped 
  • 1 bunch of cilantro or basil, chopped
  • 5 cloves garlic, finely chopped 
  • 3-4 green chilis

How to make easy green curry paste

  • Cut the ends of the chilis. If you want your curry paste very spicy you can leave the chili seeds in. For a more mild curry paste, scrape out the chili seeds and discard. 
  • Add the cumin, coriander seeds, and pepper to a hot pan and sauté them for 1-2 minutes to get the flavors popping. Next, carefully pour the roasted spices into a mortar and grind them to a fine powder. 
  • At this stage, you can keep making the entire paste in the mortar, or you can add all the ingredients to a blender and blend until it’s a smooth paste.
  • If you’re using a mortar, add all the rest of the ingredients, drizzle with oil, and pound until the mixture becomes a thick green paste.
  • Pour the curry paste into a clean sealed jar and store it in the refrigerator for up to one week.

Easy way to make easy vegan Thai green curry with sweet potatoes on the stove

Heat olive oil in a deep pan and add the sweet potatoes, onion, garlic, peas, and green beans. Let the vegetables cook at medium-high heat for a few minutes while stirring occasionally. Next, add the spinach and 3 tablespoons of curry paste. Mix to coat everything in curry spices and let it cook for 1-2 minutes. Pour in coconut milk and bring to a boil. Once the sauce is bubbling, pour in vegetable broth and bring the sauce to a boil again. Turn the heat down to a simmer and let the dish cook for 7 minutes while stirring occasionally to give the sauce time to really thicken and the potatoes time to cook. Taste the sauce and add more green curry paste if you want the sauce spicier. 

Serve topped over rice with a garnish of fresh basil or cilantro.

Enjoy.

How to make vegan green Thai sweet potato curry in an instant pot 

  • Place the instant pot on the sauté setting. Heat the oil in the instant pot and carefully place the diced onions, sweet potatoes, peas, and green beans in the pot. Season with 3-5 tablespoons of green curry paste and salt. Cook for a few minutes while stirring occasionally. 
  • Next, add all the rest of the ingredients to the pot. Secure the lid and select the high-pressure setting. Cook on high pressure for 5 minutes. Let the pressure release naturally (it should take 10-15 minutes). Carefully remove the lid and stir to mix everything well. Taste to see if more salt or other seasoning is needed. 
  • Leave to rest for 1 minute to let the sauce thicken slightly.
  • Serve with a side of steaming rice, and a garnish of fresh basil or cilantro, and enjoy.

Easy way to make easy plant-based Thai curry in a crockpot 

  • Place all the ingredients in a crockpot. Add coconut milk and vegetable broth. Cover and cook on high for 5-6 hours, or on low setting for 7-8 hours. 
  • Carefully remove the lid and stir to combine. Add a little more water if the sauce is too thick.
  • Serve with a side of steaming rice, and a garnish of fresh basil or cilantro, and enjoy.

What to serve with vegan curry 

Frequently asked questions 

How can I add plant-based protein to vegan curry?

Lentils or chickpeas are always a great choice. I’m partial to lentils if I want to add more protein to my curry because it gives the curry a very meaty delicious texture.

Can curry be frozen?

Yes. This easy vegan curry is great for frozen. You can freeze leftovers for up to 3 months, or make it an easy freezer meal. Just reheat in the microwave, on the stove, or in an instant pot or crockpot. All options work.

How to reheat curry in an instant pot?

From frozen: place the frozen curry in your instant pot and cook on high pressure for 15 minutes + 10 minutes natural release. 

Easy way to reheat in a crockpot or slow cooker

From frozen: place the front curry in a crockpot and cook on high for 6 hours.

How big an instant pot or crockpot do I need?

I always like to make big batches so I recommend using at least a 6-qt. for both.

Creamy Green Thai Sweet Potato Curry

Creamy Green Thai Sweet Potato Curry! Tender sweet potatoes, peas, green beans, spinach, creamy coconut milk, and a homemade green Thai curry paste that’s out of this world good. 
This creamy green Thai Sweet Potato coconut curry is an easy-to-make, creamy, delicious bowl of homemade takeout style foodie heaven. It’s rich, with a creamy luscious sauce, loads of flavors, and just the right amount of spicy and savory with a hint of sweetness. Served on a bed of steamy rice it’s a cozy, comforting, and quick vegan curry that’s also meal prep friendly. 
Course Dinner
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 2-3 Sweet Potatoes diced
  • 1 cup Spinach fresh or frozen
  • 1 Yellow Onion diced
  • 3 cloves Garlic finely chopped
  • 1 cup Peas fresh or frozen
  • 1 cup Green Beans
  • 1 15oz can Coconut Milk
  • ½-1 cup Vegetable Broth
  • 3-5 tbsp Green Curry Paste
  • Pinch of salt more to taste if needed
  • 1 handful Fresh Cilantro or Fresh Basil chopped
  • 2 Avocados diced (optional topping)

Easy Green curry paste

  • 3 tbsp Vegetable Oil olive oil, avocado oil, or your preferred
  • 2 tsp Coriander Seeds
  • 1 tsp Pepper white or black
  • ½ tsp Cumin
  • 3 tbsp Fresh Ginger grated
  • 3 Spring Onions or 1 yellow onion
  • 1 tbsp Lemon Grass finely chopped
  • 1 bunch Fresh Cilantro or Fresh Basil chopped
  • 5 cloves Garlic finely chopped or grated
  • 3-4 Green Chilis

Instructions

How to make easy green curry paste

  • Cut the ends of the chilis. If you want your curry paste very spicy you can leave the chili seeds in. For a more mild curry paste, scrape out the chili seeds and discard. 
    Add the cumin, coriander seeds, and pepper to a hot pan and sauté them for 1-2 minutes to get the flavors popping. Next, carefully pour the roasted spices into a mortar and grind them to a fine powder.
  • At this stage, you can keep making the entire paste in the mortar, or you can add all the ingredients to a blender and blend until it’s a smooth paste.
    If you’re using a mortar, add all the rest of the ingredients, drizzle with oil, and pound until the mixture becomes a thick green paste.
    Pour the curry paste into a clean sealed jar and store it in the refrigerator for up to one week.

How to make easy vegan Thai green curry with sweet potatoes on the stove

  • Heat olive oil in a deep pan and add the sweet potatoes, onion, garlic, peas, and green beans. Let the vegetables cook at medium-high heat for a few minutes while stirring occasionally. Next, add the spinach and 3 tablespoons of curry paste. Mix to coat everything in curry spices and let it cook for 1-2 minutes. Pour in coconut milk and bring to a boil. Once the sauce is bubbling, pour in vegetable broth and bring the sauce to a boil again.
  • Turn the heat down to a simmer and let the dish cook for 7 minutes while stirring occasionally to give the sauce time to really thicken and the potatoes time to cook. Taste the sauce and add more green curry paste if you want the sauce spicier. 
    Serve topped over rice with a garnish of fresh basil or cilantro and diced avocado.
    Enjoy.

How to make easy plant-based Thai curry in a crockpot 

  • Place all the ingredients in a crockpot. Add coconut milk and vegetable broth. Cover and cook on high for 5-6 hours, or on low setting for 7-8 hours. 
    Carefully remove the lid and stir to combine. Add a little more water if the sauce is too thick.
    Serve with a side of steaming rice, and a garnish of diced avocado, fresh basil or cilantro, and enjoy.

How to make vegan green Thai curry in an instant pot 

  • Place the instant pot on the sauté setting. Heat the oil in the instant pot and carefully place the diced onions, sweet potatoes, peas, and green beans in the pot. Season with 3-5 tablespoons of green curry paste and salt. Cook for a few minutes while stirring occasionally. 
  • Next, add all the rest of the ingredients to the pot. Secure the lid and select the high-pressure setting. Cook on high pressure for 5 minutes. Let the pressure release naturally (it should take 10-15 minutes). Carefully remove the lid and stir to mix everything well. Taste to see if more salt or other seasoning is needed. 
    Leave to rest for 1 minute to let the sauce thicken slightly.
    Serve with a side of steaming rice, and a garnish of diced avocado, fresh basil or cilantro, and enjoy.

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