Sweet Potato Red Curry

This recipe is more wintery and warming, my aim in this recipe was flavour (we both had colds at the time) and lots of veggies... really thats my aim every meal.

Having sweet potato eliminates the need for any brown sugar to balance the Thai spicy, sweet, sour flavours. I leave the skin on all potatoes as they contain nutrients as well as more cellulose than the flesh. Cellulose is part of plant cell walls and provides structure, it is an insoluble fibre, an important component of fibre, Soluble fibre increases transit speed in the gut, insoluble fibre slows transit speed. Both are important to a healthy diet and good gut health. I rarely peel m vegetables, instead I give them a good wash and scrub. 

We added chicken this time as we don't eat a lot of meat. The recipe would be just as good using two cups of lentils (puy), when served with the rice you have a complete protein. You will need to add more water in the lentil recipe. 

I find Kaffir Lime trees really amp up any Thai dish, you can buy them easily from your local supermarket more often than not. Otherwise think about investing in a tree, they are really hardy, grow well in pots and have low water requirements. 


  • 500g chicken tenderloins OR 2 cups of Puy/French lentils - Puy cook the fastest from dried
  • half a large sweet potato - 1cm cubes
  • 5 new/baby potatoes - cut in half 
  • broccolini or a head of broccoli 
  • snow peas - handful cut in half and dead headed
  • 1 brown onion - diced
  • 1 can of coconut milk
  • 3 tbsp of red curry paste
  • extra chilli (birds eye)
  • water for the curry and rice
  • kaffir lime leaves (3-4)
  • 1 lime 
  • 1 cup of brown rice/red rice or preferred rice
  1. Prepare your rice either using a rice cooker or the absorption method.
  2. If using meat, I often cook off the meat till almost done in the pan first, then put to the side while you cook the remaining food. Chicken in Thai food isn't browned, you cook on a low heat turning often. Remove the chicken from the pan and store in a bowl to the side until needed.
  3. Brown the onions and extra chilli for 5 minutes, then add the curry paste. Allow the curry paste to become fragrant and then add the sweet and baby potatoes. Stir for one minute.
  4. Add the coconut milk and keffir lime leaves
    - If using just chicken, add 1/2-1 can of water using the coconut milk can
    - if making lentils, add 2 cans of water and the lentils
  5. Simmer for 15 minutes - the sweet potato should be just falling apart, and the baby potatoes cooked. If cooking with lentils, they will be cooked through.
  6. Now you can put the chicken back in, cook for further 5 minutes
  7. Then add the remaining vegetables, cook for a few minutes - this ensures your greens are not over cooked and still crisp, take off the heat as soon as they are done.
  8. Remove the lime leaves, plate up your rice and curry.
  9. Cut some lime wedges to serve, and enjoy!