Thai Red Curry Stuffed Sweet Potatoes are totally delicious, filling and healthy too. Pair with your favourite crunchy salad for a super easy meal; you can bake the sweet potatoes in advance to save time!
I’m excited to bring you this recipe for Red Curry Stuffed Sweet Potatoes for a number of reasons. One, it’s the first recipe I’ve posted since I gave my website a mini-makeover (do you like it? New logo!). Two, it’s one of the first recipes I’ve photographed with my new camera – my first DSLR camera (yes, really I only just bought a proper camera!). Three – and most importantly – these Red Curry Stuffed Sweet Potatoes are just damn delicious.
Though I have long been a dedicated sweet potato fan (I love them for any meal, even a sweet potato breakfast), in particular I’ve recently developed a particular hankering for roasting them whole. The humble jacket sweet potato is such a healthy, delicious meal base. And one that’s so amazingly easy to prepare! Absolutely minimum effort required. And you can make them a few days in advance; they keep well in the fridge. Such a simple thing to add to your meal prep.
This red curry version of stuffed sweet potatoes makes a satisfying meal that’s so full of flavour. The mild spiciness of the red curry paste complements the sweet potato base, so the end result isn’t too spicy. You can adjust the amount of red curry paste you use to keep the recipe super family-friendly. I love assembling this dish; all that delicious red curry stuffed into those delicious sweet potatoes! It just looks like it’s going to be fun to devour. I like to serve them with a side salad to add a little green to my plate.
In the recipe below I’ve used beef mince, but if that’s not your jam you can swap it to another type. For a meat-free red curry, substitute in a legume. I’d recommend chickpeas or firm lentils that will hold their shape when you cook them in the curry paste. However you choose to make these spiced stuffed sweet potatoes I hope you enjoy them!
Thai Red Curry Stuffed Sweet Potatoes
Ingredients
- 4 large sweet potatoes about 250 grams each - or use a larger quantity of smaller sweet potatoes
- 350 grams beef mince *
- 1 brown onion
- 3 tbsp red curry paste *
- 2 tbsp coconut oil
- 30 grams ginger (a thumb-sized piece)
- 2 tbsp fish sauce or tamari, or gluten-free soy sauce
- 1/2 cup coconut milk plus it's good to have a little extra to help balance the flavour, possibly
- 2 tsp arrowroot flour (can substitute tapioca flour or corn flour)
- salt and pepper to season
To garnish
- coconut yoghurt
- fresh coriander
- chilli flakes
Instructions
- Preheat oven to 200 C. Wash the sweet potatoes, and then prick the skins a few times with a fork. Place the potatoes on a baking tray and bake until soft – for a large sweet potato this will probably take about 45 minutes to an hour; for a smaller sweet potato about 30 minutes.
- While the sweet potatoes are baking you can start making the red curry filling. Finely slice (or dice, depending on your preference) the onion, and peel and grate the ginger. Add the coconut oil, onion, ginger and red curry paste to a large fry pan and sauté on a high heat for 2-3 minutes, until the mixture smells fragrant and the onion is turning translucent. Add the mince and the fish sauce to the pan and continue to fry the mixture, stirring and breaking up the mince so it becomes coated in the curry paste mixture and cooks through.
- After about 5 minutes (or once the mince is browned), reduce the stove to a low-moderate heat and add the half cup of coconut milk to the pan. Separately, dissolve the arrowroot flour in a few tablespoons of water (use a little cup) and add into the fry pan as well. Stir everything together so the mince is evenly coated in sauce; the arrowroot should help thicken the mixture and the end result shouldn’t be too runny. Taste test as it’s cooking and season with salt and pepper, or an additional splash of coconut milk, as desired. Cook for 2-3 minutes and then remove mixture from the heat and set aside.
- Once the sweet potatoes are finished, make sure to take them out of the oven and let them cool a little so they’re easy to handle.
- When the sweet potatoes are easy to handle, you’re ready to assemble. Cut the potatoes lengthways down the centre, being careful not to cut all the way through. Gently push open and fill with a generous amount of the curry. Top with a tablespoon or two of coconut yogurt (per sweet potato), and garnish with coriander and/or dried chilli as you like. Serve with a fresh crunchy salad and enjoy!
Notes
Love the look of this recipe and the new look website too! Best of luck with your new DSLR adventures – you’re going to fly! x
Aw Ceri, thank you SO much. I am so pleased you left this comment, especially after the nightmare that is website updating! Excited to learn new camera skills though 🙂 xx