Curried Coconut Sweet Potatoes

15 minutes to assemble
25 minutes to cook
Total time: 40 minutes

4 Servings
Curried Coconut Sweet Potatoes

15 minutes to assemble
25 minutes to cook
Total time: 40 minutes

4 Servings
A Taste of Thai Yellow Curry Paste and ginger make this sweet potato side dish extra flavorful.
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, diced small
  • 1 tablespoon minced ginger
  • 1 tablespoon Yellow Curry Paste
  • 1-13.5 oz can Coconut Milk, divided
  • 2 large sweet potatoes (1 1/2-2 lbs) peeled and diced small
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 large tomato, diced small
  • Optional: chopped cilantro

Directions

  1. In a large nonstick skillet, heat oil over medium-high heat. Sauté onion and ginger. Cook until onion is soft. Add Yellow Curry Paste and 1/2 can of Coconut Milk. Stirring, cook until curry is dissolved.
  2. Stir in remaining Coconut Milk, sweet potatoes, brown sugar and soy sauce. Mix well and bring to a boil. Reduce heat and simmer for 10 to 15 minutes or until potatoes are soft but firm enough to hold their shape.
  3. Add tomato and cook 1 to 2 minutes. Sprinkle with cilantro and serve.

In This Recipe

A Taste of Thai Yellow Curry Paste
This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.
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A Taste of Thai Unsweetened Coconut Milk
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
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Curried Coconut Sweet Potatoes

A Taste of Thai Yellow Curry Paste and ginger make this sweet potato side dish extra flavorful.
A Taste of Thai Logo
Curried Coconut Sweet Potatoes

Time

15 minutes to assemble
25 minutes to cook
Total time: 40 minutes

Yield

4 Servings

Ingredients

  1. 2 tablespoons vegetable oil
  2. 1 large onion, diced small
  3. 1 tablespoon minced ginger
  4. 1 tablespoon Yellow Curry Paste
  5. 1-13.5 oz can Coconut Milk, divided
  6. 2 large sweet potatoes (1 1/2-2 lbs) peeled and diced small
  7. 2 tablespoons brown sugar
  8. 2 tablespoons soy sauce
  9. 1 large tomato, diced small
  10. Optional: chopped cilantro

Directions

  1. In a large nonstick skillet, heat oil over medium-high heat. Sauté onion and ginger. Cook until onion is soft. Add Yellow Curry Paste and 1/2 can of Coconut Milk. Stirring, cook until curry is dissolved.
  2. Stir in remaining Coconut Milk, sweet potatoes, brown sugar and soy sauce. Mix well and bring to a boil. Reduce heat and simmer for 10 to 15 minutes or until potatoes are soft but firm enough to hold their shape.
  3. Add tomato and cook 1 to 2 minutes. Sprinkle with cilantro and serve.