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Thai Sweet Potato Curry

I love anything with sweet potatoes and my kids love anything with peanut butter, so this dish is what we call a win-win. Their bowls are definitely more rice-heavy than mine, but I’m okay with that. It’s all about balance.
Course Entree
Cuisine Thai
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 People
Calories 580kcal


  • tablespoons coconut oil
  • 1 yellow onion , diced
  • 2 cloves garlic , minced
  • 3–4 tablespoons Thai red curry paste
  • 2 sweet potatoes , peeled and diced (about 3 cups)
  • 15 ounces diced tomatoes , canned
  • 1 cup vegetable broth , low-sodium
  • 2 teaspoon salt , divided
  • ¼ teaspoon black pepper
  • ¼ cup smooth natural peanut butter
  • ½ cup lite coconut milk
  • 2 tablespoons cilantro , chopped
  • Juice of 1 lime
  • 3 cups cooked jasmine rice or rice of your choice
  • ¼ cup chopped peanuts for garnish


  • Heat the coconut oil in pot or large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and red curry paste and stir until fully incorporated with the onions. Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Increase the heat to high and bring to a boil and then reduce the heat to medium-low. Simmer for 30 to 35 minutes until the sweet potatoes are fork tender.
  • In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. Pour into the skillet with the sweet potatoes and stir to combine.
  • Remove from the heat. Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.


Recipe from The Meatless Monday Cookbook by Jenn Sebestyen. Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.
Recipe notes by Melissa Huggins: 
  • The brand of peanut butter I use is on the saltier side, so I decreased the amount of salt by half in the coconut milk and peanut butter mixture.
  • I decreased the peanut butter to 3 tablespoons (I have a weird family that doesn't like it and they gobbled it up happily without a peep). 
  • I diced the potatoes into smallish cubes so they cooked through faster.
  • If the liquid cooks down before the potatoes are tender, just add a few splashes of broth and keep simmering on medium-low. 


Calories: 580kcal | Carbohydrates: 48g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Sodium: 840mg | Potassium: 827mg | Fiber: 11g | Sugar: 19g | Vitamin A: 36252IU | Vitamin C: 26mg | Calcium: 277mg | Iron: 6mg