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Thai Red Curry Stuffed Sweet Potatoes

June 21, 2017 by Monique 2 Comments

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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!

Thai Red Curry Stuffed Sweet Potatoes {gluten free, grain free, dairy free, paleo, nut free} - recipe by Nourish Everyday

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 {gluten free, grain free, dairy free, paleo, nut free} - recipe by Nourish Everyday

Thai Red Curry Stuffed Sweet Potatoes

Thai Red Curry Stuffed Sweet Potatoes are totally delicious, filling and healthy too. Pair with your favourite crunchy salad for a super easy meal!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: dairy free, egg free, gluten free, grain free, nut free, paleo
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 serves

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

*You can substitute the beef mince for another mince that you prefer e.g. chicken or lamb will also work well. For a vegetarian/vegan friendly version, swap the mince to chickpeas or firm lentils such as brown lentils. 
*Curry pastes do tend to vary quite a bit in intensity, so please make adjustments to the amount of curry paste if you are using a curry paste that you're really familiar with, and you feel like you'd usually use more or less for 350 grams meat.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Thai Red Curry Stuffed Sweet Potatoes {gluten free, grain free, dairy free, paleo, nut free} - recipe by Nourish Everyday

Thai Red Curry Stuffed Sweet Potatoes {gluten free, grain free, dairy free, paleo, nut free} - recipe by Nourish Everyday

This super easy vegan miso caramel makes a wonderful frosting for icing muffins and cakes. It’s also nice as a spread for toast or pancakes, or as a fruit dip! Gluten free and sweetened purely by dates. Easy Vegan Miso Date Caramel
Healthy Chocolate Zucchini Overnight Oats {gluten free, dairy free and vegan friendly recipe} - the perfect breakfast to meal prep in advance, no cooking required! Chocolate Zucchini Overnight Oats

Filed Under: Main Course, Recipe

Reader Interactions

Comments

  1. Ceri Jones

    June 22, 2017 at 8:00 am

    5 stars
    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

    Reply
    • Monique

      June 22, 2017 at 2:12 pm

      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

      Reply

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Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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