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.
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.