Sweet Potato Stir-Fry with Thai Curry Sauce Recipe

Name: Sweet Potato Stir-Fry with Thai Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. Thai red curry paste; 2 cloves garlic, minced (2 tsp.); 2 tsp. minced fresh ginger; 1 medium sweet potato, halved; 2 tsp. vegetable oil; 2 small heads baby bok choy, cut into wide ribbons (2 cups); 1 cup fresh corn kernels; 1/2 cup light coconut milk; 2 tsp. lime juice; 2 Tbs. chopped cilantro

Servings: persons

1
Combine curry paste, garlic, and ginger in small bowl, and set aside.
2
Cut sweet potato with large blade of spiral slicer.
3
(Cut any very long curls into smaller lengths; discard very small pieces.
4
You should have 3 cups.)
5
Heat oil in wok or large skillet over medium-high heat.
6
Add sweet potato spirals, and cook 3 to 4 minutes, or until beginning to brown.
7
Add bok choy and corn, increase heat to high, and cook 2 minutes, or until bok choy is wilted.
8
Add curry paste mixture, and cook 30 seconds.
9
Add coconut milk and lime juice, and remove pan from heat.
10
Stir in cilantro.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tsp. Thai red curry paste, 2 cloves garlic, minced (2 tsp.), 2 tsp. minced fresh ginger, 1 medium sweet potato, halved, and more.

Yes, Sweet Potato Stir-Fry with Thai Curry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Stir-Fry with Thai Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions