Thai Sweet Potato Curry Gluten Free Recipe

Get ready to dive into a bowl of bliss with this creamy coconut and sweet potato curry—it’s like a warm hug on a cozy night, packed with vibrant flavors and a hint of adventure.

I’m a big fan of preparing healthy but tasty meals, and this Thai Sweet Potato Curry is just that. With creamy coconut milk, eye-popping red curry paste, and nutrient-packed sweet potatoes, it’s a perfectly fine, gluten-free dish.

Grated ginger and minced garlic (my favorite) add aromatic warmth, and fresh basil is a downright delightful garnish.

Thai Sweet Potato Curry Gluten Free Recipe Ingredients

• Coconut Oil: Provides healthy fats; imparts a rich, tropical aroma.
• Sweet Potatoes: High in fiber and vitamin A; adds sweetness.
• Red Curry Paste: Spicy blend; essential for authentic Thai flavor.
• Coconut Milk: Creamy texture; balances spice with sweetness.
• Ginger: Anti-inflammatory spice; adds a warm, peppery taste.
• Bell Pepper: Provides crunch and vitamin C; slightly sweet.

Thai Sweet Potato Curry Gluten Free Recipe Ingredient Quantities

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (ensure gluten-free)
• 1 tablespoon soy sauce (or substitute with tamari for gluten-free)
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 tablespoon lime juice
• 1 teaspoon brown sugar or coconut sugar
• Salt, to taste
• Fresh basil or cilantro, for garnish
• Cooked jasmine rice, for serving (ensure gluten-free)

How to Make this Thai Sweet Potato Curry Gluten Free Recipe

1. In a large pot, over medium heat, warm the coconut oil. When the oil is warm, add the onion, which you’ve diced, and sauté it until it’s translucent, which should take about 5 minutes.

2. Mix in the minced garlic and grated ginger, cooking for another minute until they become fragrant.

3. Stir in the red curry paste and soy sauce (or tamari), making sure to combine them well with the other ingredients in the pot.

4. Incorporate the cubed sweet potatoes and the sliced red bell pepper, tossing to coat them in the aromatic paste.

5. Combine the vegetable broth and coconut milk by pouring them in and stirring.

6. Simmer the mixture. Let it cook for roughly 20 minutes—that’s about the time amount necessary for the tenderizing of the sweet potatoes, unless you’ve cut them too large.

7. Mix the lime juice and brown sugar, then season this with salt to taste.

8. If the seasoning is not to your liking, adjust it with additional lime juice, sugar, or salt, as necessary, to achieve a harmonious balance of flavors.

9. When the curry has the proper seasoning and the vegetables are nicely cooked, take the pot from the heat.

10. Present the curry with cooked jasmine rice, uniting the dish with an aromatic herb like basil or cilantro.

Thai Sweet Potato Curry Gluten Free Recipe Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Vegetable peeler
5. Grater
6. Garlic press (optional)
7. Wooden spoon or spatula
8. Measuring spoons
9. Liquid measuring cup

FAQ

• Can I make this curry in advance? Yes, this curry can be made in advance and stored in the refrigerator for up to 3 days. The flavors will deepen over time.
• Is there a substitute for coconut milk? You can use almond or cashew milk as a lighter alternative, but it will alter the creamy texture.
• How can I make this curry spicier? Add extra red curry paste or a chopped fresh chili to increase the heat level.
• Can I add protein to this dish? Yes, tofu or chickpeas are great additions for extra protein while keeping the dish vegetarian and gluten-free.
• What can I use instead of sweet potatoes? Butternut squash or regular potatoes can work as alternatives if needed.
• How do I ensure the curry paste is gluten-free? Check the label on your red curry paste for gluten-free certification, or look for a brand that specifies it.
• Can I freeze leftovers? Yes, you can freeze the curry in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Thai Sweet Potato Curry Gluten Free Recipe Substitutions and Variations

Coconut Oil: For a more diverse flavor, switch to olive oil or avocado oil.
Curry Paste, Red: For a milder flavor, use yellow curry paste and make sure it is gluten-free.
Soy Sauce: Use coconut aminos as a gluten-free, soy-free substitute.
Sweet Potatoes: Use butternut squash or pumpkin in their place for a texture that is as similar.
Broth from Vegetables: Use chicken broth instead if you don’t need a vegan option, or substitute with seasoned water.

Pro Tips

1. Enhance the Aromatics: For an even richer flavor, you can sauté the onion, garlic, and ginger on a lower heat for a longer time, allowing them to caramelize slightly before adding the curry paste. This enhances the depth of flavor in your curry.