Fiery and crunchy, this Thai sweet potato curry with spicy chilli peanuts is the vegan treat you never knew you needed. Ready in under an hour, this vegan Thai curry is perfect for autumn days.
I love a vegan red Thai curry, and this one right here packs a real punch not only because it’s slightly fiery, but also because I use spicy chilli peanuts to add a touch of crunchiness that makes it a real treat.
You can use regular peanuts or dry roasted peanuts for this curry with sweet potato, but I really like how the flavour of spicy chilli peanuts goes with the sweet potatoes.
This recipe is also versatile, as you can add all sorts of vegetables in Thai red curry — peppers, courgettes, and even mushrooms.
What do you need to make this vegan curry?
- Coconut oil — I use two heaped tablespoons for this recipe, but you can use more or less if you like.
- Onion — yellow onion works best here, but if red is what you have on hand, by all means, use that.
- Garlic — I’m not one to shy away from using garlic and I’m quite liberal with it. If you think that the four cloves I use in the recipe are too much, cut it in half.
- Ginger — if you don’t have fresh ginger, one tablespoon of ginger paste would do.
- Thai red curry paste — in the UK, I like the Thai red curry paste from Blue Dragon best. Feel free to use your favorite, or even make your own if you like. I recommend four tablespoons for this sweet potato curry, but you can adjust the quantity to suit your taste.
- Peanut butter — use the smooth kind because you’ll get enough crunchiness from the chilli peanuts topping.
- Sweet potatoes — cut them in bite-size chunks and add them raw to the curry. Alternatively, if you want this to be a 20-minute super easy curry, wash the potatoes well, poke some holes in them, and put them in the microwave for 6-7 minutes on high. Take them out, scoop the flesh, cut it into pieces, and add them to the curry you’ve been working on while the potatoes were in the microwave. This will speed up things, and you’ll only need to simmer for 10 minutes instead of 30.
- Coconut milk — I like to use the full-fat version, but light coconut milk would also be fine.
- Baby spinach — feel free to add as much as you want
- Spicy chilli peanuts — this is where the fun begins. I absolutely love how the crunchiness of peanuts takes this Thai red curry to the next level. You can use regular peanuts, but peanuts with a crunchy chilli coat are legit delicious in this curry.
- Lime juice — this is optional, but highly recommended.
How do you make the Thai red curry?
1. In a large pan, heat the coconut oil over medium heat and cook the onion for 3-4 minutes until softened. Add the garlic and ginger and cook for one more minute, careful not to burn it.
2. Add the Thai red curry paste, peanut butter, chilli flakes if using, and sweet potato. Stir in the coconut milk and 250ml water. Bring to a boil.
3. Lower the heat and simmer for 30 minutes until the sweet potatoes are softened, but not tuned into a mush.
4. Add the baby spinach and lime juice and season to taste.
5. Divide the curry into bowls and sprinkle each one with spicy chilli peanuts.
6. Serve immediately with basmati rice or naan.
If you liked this Thai sweet potato curry with spicy chilli peanuts, have a look at some of my other Indian recipes:
- 2 tbsp coconut oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tbsp ginger, freshly grated
- 4 tbsp Thai red curry paste
- 1 tbsp peanut butter, smooth
- 1/2 tsp chilli flakes (optional)
- 600 g (1 1/2 lb) sweet potatoes, cut into 1-inch chunks
- 400 ml (14 oz) can coconut milk
- 100 g baby spinach
- 50 g (1/2 cup) spicy chilli peanuts, chopped
- 1 lime, juiced
- In a large pan, heat the coconut oil over medium heat and cook the onion for 3-4 minutes until softened. Add the garlic and ginger and cook for one more minute, careful not to burn it.
- Add the Thai red curry paste, peanut butter, chilli flakes if using, and sweet potato. Stir in the coconut milk and 250ml water. Bring to a boil.
- Lower the heat and simmer for 30 minutes until the sweet potatoes are softened, but not tuned into a mush.
- Add the baby spinach and lime juice and season to taste.
- Divide the curry into bowls and sprinkle each one with spicy chilli peanuts.
- Serve with basmati rice or naan.
Recipe adapted from BBC Good Food Vegan Home Cooking Series (Summer 2020)
Amount Per Serving: Calories: 473Total Fat: 31gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 513mgCarbohydrates: 46gFiber: 7gSugar: 12gProtein: 9g
Nutritional information is an estimate provided by an online nutrition calculator.