Thai Sweet Potato Coconut Red Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai curry with sweet potato, carrots, and bell pepper simmered in coconut milk with red curry paste and aromatic spices. A hearty plant-based meal that's flavorful and makes great leftovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon finely chopped ginger
- 2 cups vegetable broth
- 2 tablespoons Thai red curry paste (see note)
- 1 pound sweet potatoes (peeled and cut into 1/2" pieces)
- 1 large carrot (peeled & sliced)
- 1 (13.5 ounce) can full fat coconut milk
- 1/2 tablespoon soy sauce
- 1 red bell pepper (cut into thin strips)
- Juice of 1/2 lime + extra lime wedges for serving
- 1/2 tablespoon brown sugar
- 1 handful fresh basil (chopped)
- 1 handful fresh cilantro (chopped)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 663mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 820mg
- Calcium
- 72mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 663MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.