Thai Sweet Potato Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy Thai curry with sweet potatoes, chicken, and spinach simmered in coconut milk and curry paste. Full of flavor and protein, it tastes like it simmered for hours.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 Tablespoon vegetable oil
- 1 yellow onion (cut in half then thinly sliced)
- 2 cloves garlic (pressed or minced)
- 2 teaspoons freshly grated ginger
- 4 oz jar Thai Kitchen Red Curry Paste (see notes)
- 1 Tablespoon peanut butter (see notes)
- 13.6 oz can full fat coconut milk
- 3/4 cup chicken stock or broth
- 1 Tablespoon fish sauce
- 1 medium sweet potato (~12oz, peeled then diced into 1/2" cubes)
- 1 lb chicken breasts (sliced into thin strips, see notes)
- 2 packed cups baby spinach
- 1 clamshell Thai basil (leaves plucked from stems OR 1 small bunch fresh cilantro)
- 2 limes (one cut in half and one cut into wedges)
- For serving: cooked white rice, finely minced peanuts
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1157mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1456mg
- Calcium
- 126mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.