For years, Thai curry was one of those meals that I thought would be impossible to make at home. I wrote it off as something that I could only enjoy in restaurants, because I assumed they contained obscure ingredients and confusing steps. Then one day I happened to read that all you needed for a Thai curry was some curry paste, which is available at most grocery stores. Paired with creamy coconut milk, you end up with a lovely curry within minutes. I’ve been having fun experimenting with various curries since then, and couldn’t wait to share this green curry with sweet potatoes, peas, edamame and cashews.
This curry has become one of my go-to recipes when I’m looking for a warming, comforting meal. The sweet potatoes might not be a traditional addition, but their soft texture and mild sweetness make them the perfect complement for the spicy curry. The peas, edamame and cashews all add a lovely crunchiness to the dish, and a sprinkling of cilantro gives it that unmistakably Thai feel. It all comes together in minutes, especially if you use frozen peas and edamame like I did. And although the coconut milk gives the curry a very decadent feel, the overall dish is packed with protein and vitamins from all of the veggies and sweet potatoes. After having two dinner parties this week and indulging in some delicious desserts, a healthy meal like this is exactly what I’m craving!
- 1 can light coconut milk
- 3-4 tablespoons Thai green curry paste (depending on spice tolerance)
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- ¾ cup frozen peas
- ¾ cup frozen edamame
- 1 teaspoon sriracha (optional)
- About 2 cups cooked rice or other grain of choice
- ¼ cup cashews
- 2 tablespoons chopped cilantro
- Bring a pot of water to a boil, and add a dash of salt. Add the cut sweet potatoes to the pot and cover; boil for 10-12 minutes or until potatoes are tender.
- In the meantime, heat the coconut milk and curry paste over medium heat in a large saucepan. Once it is heated through, add the frozen peas and edamame; they will cook through within a few minutes.
- Add the cooked and drained sweet potatoes directly to the green curry; if you'd like some more spice, add the sriracha.
- Remove curry from heat and ladle it over rice. Garnish with the cashews and cilantro and serve immediately.
Coconut-based curries are one of my top go-to stews in the winter (especially with sweet potato, coincidentally ;-), so I love this recipe. The shortcut of curry paste is fantastic too, it adds so much depth of flavor for little effort. Need to remember to put peas in my curry next time. Thanks a great weeknight recipe!
Aren’t sweet potatoes with curry delicious? I am so glad I discovered the combination! I hope you enjoy the recipe, Katie!
I have seriously been craving curry all week. This looks so good!!
Thank you! I often get curry cravings too 🙂
For the vast majority of us who are not offensive linemen in the NFL, this looks like a very tasty way of satisfying our most intense appetites. The sweet potato idea sounds great. It’s kind of a riff on Massaman curry — another favorite when I want to be full. And the protein-packed combo of peas, edamame and cashews makes my mouth water just thinking about them.
It’s funny you mention Massaman curry, because that’s how I got the idea to use potatoes! All those years of going to Lemongrass gave me a serious appreciation for curries like this.
Yes, there is something heavenly about the combination of sweet coconut milk, spicy curry and cilantro, isn’t there? And when you add the crunch and texture of cashews and edamame, this recipe sounds sooo tempting! (No comment regarding those peas)! We found some Japanese sweet potatoes at Whole Foods the other day. We haven’t tried them yet, but they seem to be a deeper reddish-orange so maybe they have a more intense flavor. This recipe will be the perfect way to try them out!
You’ll have to let me know how the Japanese sweet potatoes taste – I am so curious about them! And yes, you really can’t go wrong when coconut milk, curry and cilantro is involved. I am glad Tomas isn’t one of those people with the gene that makes you hate cilantro!
This looks so yummy and so healthy! I’m loving this recipe 😉
Thank you Michele! I hope you enjoy it!
Well done, Julia! Love the addition of frozen edamame and sweet potatoes. It was before I found curry paste that I would get frustrated about the flavor of my home made curry. Have you tried red curry paste? It’s soooo good too! Thank you for your lovely, healthy recipe, Julia!
Thank you, Traci! I love red curry too – I will need to use it again soon, now that you’ve reminded me of how wonderful it is! It’s such an easy way to give a meal some wonderful, complex flavors.
I always think of curry as being a time consuming process but this looks so straight forward and easy. I love a quick, healthy meal – will definitely be trying this soon. Love the cilantro and cashew topping! Thanks, Julia.
Thanks, Geraldine! This is definitely a straightforward recipe – the most time consuming part is peeling the potatoes, which I actually find fun 🙂 I hope you enjoy the dish!
i love how curry is so comforting yet can be healthy at the same time. i have a summer curry in my cookbook with green curry paste and its my favorite. this can be my winter version!
Ooh, I will need to check out your summer curry! And I totally agree – it’s wonderful that a curry can feel decadent and comforting, yet it’s quite healthy. Now that it’s getting colder, I’m all about that comfort food!
Simply gorgeous! Sweet Potato and curry are so beautiful together! I hope you don’t mind, but I also nominated you for a Liebster Award! Details here: http://www.emmaslittlekitchen.com/liebster-award-lets-get-personal/.
Emma, thank you so much for nominating me! I am so flattered you thought of me and would be thrilled to participate. I’ll have to start thinking about how to answer all of your great questions!
Green curries are my most favourite! And I’ve always loved the idea of adding sweet potato to my curry! It looks absolutely divine and definitely the perfect, warming dish!
Thanks for visiting, Jess! I hope you enjoy the recipe!