This light curry combines sweet potatoes with coconut milk, spicy chili paste, and creamy peanut butter. A squeeze of fresh lime adds freshness — ideal as a filling, balanced vegan lunch or dinner.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: The curry paste and peanuts are warming; sweet potatoes and coconut add a sweet, satisfying richness.
Ingredients
- Vegetable oil (coconut or another neutral oil) – 10 tbsp (about 150 ml)
- Onion (cut into 1 cm strips) – 250 g
- Peanuts – 50 g
- Thai red curry paste – 90 g
- Peanut butter – 10 tbsp
- Carrots (cut into diagonal half-moons) – 1 kg
- Sweet potatoes (peeled and diced) – 1 kg
- Coconut milk – 1.6 l (4 cans of 400 ml)
- Water (or broth, if you prefer) – 2 l
- Lime (juice) – 1
- To serve: cooked rice (optional), dry-roasted peanuts (optional)
Method
Aromatic base
- Heat the oil in a large pot. Sauté the peanuts and onion for about 5 minutes, until softened.
Seasoning and sweet potatoes
- Add the Thai red curry paste, peanut butter, carrots, sweet potatoes, coconut milk, and water. Stir, bring to a boil, then lower the heat. Simmer uncovered for about 15 minutes, until the sweet potatoes are tender.
Finishing
- Stir in the lime juice. Season as needed.
Serving
Serve hot, about 350 g per portion. You can add jasmine rice or sprinkle with dry-roasted peanuts for texture.
Key ingredients
- Sweet potatoes
- Low-GI complex carbohydrates, beta-carotene, fibre; filling and sweet.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Coconut milk
- Plant fat for creaminess without dairy; medium-chain fats.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Chilli / hot pepper
- Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.
- Almonds
- Vitamin E, magnesium and healthy fats; blended, they thicken.
- Peanut butter
- Protein and healthy fats; a creamy base for sauces.
- Jasmine rice
- Slightly sticky aromatic rice; naturally thickens soups.
- Butter
- Milk fat; carries flavour and rounds things off.
- Potatoes
- Complex carbohydrates, potassium and vitamin C; a filling side.
- Oats
- Beta-glucans for satiety; creamy once cooked (pure oats are gluten-free).
Why it’s good for the body
- Sweet potatoes are high in beta-carotene (vitamin A), vitamin C, and fiber.
- Red curry paste and peanuts bring bold flavor without any animal ingredients.
- Coconut milk brings healthy plant fats and creaminess.
- Lime adds freshness and a vitamin boost for vitality.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- For an extra-creamy curry, use more peanut butter in the sauce.
- Make the curry ahead: the flavors improve after resting for 1–2 days.
- Peanut-free alternative: use almond butter instead.