This sweet potato Thai red curry recipe is a savory, mildly spicy Thai-style curry with lemongrass, coriander, and Thai basil. Add your favorite veggies!
Curry. Just when I think I can't possibly love curry anymore than I already do – and we all know that's a lot – a recipe like this comes into existence. Thai red curry that tastes just like the stuff from my favorite Thai spot back in Indiana, only maybe a little better because I can make it at home.
Layers of deep, complex flavor. Savory Thai spice that builds slowly, warming you from the belly out. Juuuust thick enough to soak down into the rice and fill you up. That hint of sweetness every good Thai curry should have. This curry is what you need for dinner tonight and every night hereafter.
Before we get to the actual recipe – a couple of things about this red curry.
Most importantly, this is the kind of curry that ANYONE can make. After the veggies are prepped, the rest of the process is straightforward. Sauté. Add ingredients. Simmer. Add a few more ingredients. Simmer until done. Start to finish, this curry is done in under an hour. Bed of rice and summer rolls with peanut sauce optional.
This is also the kind of curry that doesn't require you making a trip to a specialty grocery store. I found everything at my regular supermarket right down the street. 🙌 Because you've got enough running around to do without having to drive all the way across town to find weird ingredients, right?
Now that we've got the specifics covered, go forth and make this magic sweet potato thai red curry for dinner tonight. And then put it on your Instagram story and tag me so I can see!
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Sweet Potato Noodle Red Curry
- Total Time: 55 minutes
Ingredients
Tofu *see notes*
1 Tablespoon olive oil
1 lb. tofu, extra firm
Curry
1 bunch green onions, finely chopped
1” chunk of ginger, minced
4 cloves garlic, minced
2 Tablespoons red curry paste
1 Tablespoon sriracha
1 Tablespoon Lemongrass paste
Dash of cayenne
1 teaspoon ground coriander
¼ cup fresh Thai basil
2 Tablespoons lime juice
2 Tablespoons Tamari or soy sauce
1 can plus ½ can Coconut milk, canned whole
1 cup veg broth
2 cups green beans
2 cups broccoli florets
3 medium sweet potatoes, spiralized (about 4 cups)
Instructions
!Tofu
Drain tofu and press to remove as much excess liquid as possible. Cut tofu into strips ½” thick, then cut in half. Add 1 tablespoon of oil to a large skillet and heat to medium. Place tofu slices in the skillet and fry 5 minutes per side, until golden brown. Remove and set aside.
!Curry
Add 1 Tablespoon of oil to a large pot and bring it to medium heat. Add green onions and saute for 3 minutes. Add ginger, garlic, red curry paste, sriracha, lemongrass, cayenne, and coriander. Continue stirring for 10 minutes to meld flavors.
Add thai basil, lime juice, tamari, coconut milk, and broth. Add green beans. Cover and reduce to a simmer. Cook 10 minutes and add broccoli. Cook 10 more minutes and add sweet potato noodles. Cover and continue to cook, stirring occasionally. Cook 10 minutes. Add tofu, give it a quick stir. Serve! Garnish as desired.
Notes
The tofu is entirely optional for this recipe. We like tofu in our red curry, but you could certainly omit it. Or add chicken or shrimp instead.
- Prep Time: 15 mins
- Cook Time: 40 mins
How important is the Thai basil? It’s not easy to find! Can you substitute with regular basil or would you just omit?
You can certainly omit it if you can't find it!
Your curry makes me want to dig in right away! the color is so vibrant and inviting, plus lemongrass paste must be enhancing the flavors so much! I haven't tried a curry with sweet potatoes so this goes on my to do list. :)
I love the lemongrass flavor! It adds a special something. :) Hope you enjoy this curry!