Sweet Potato Stir-Fry with Thai Curry Sauce Recipe | Vegetarian Times Skip to main content

Sweet Potato Stir-Fry with Thai Curry Sauce

You might not think of sweet potatoes in a stir-fry, but after you spiralize them into curly pieces, they’re the perfect ingredient for a super-quick curry.



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1 tsp. Thai red curry paste
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2 cloves garlic, minced (2 tsp.)
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2 tsp. minced fresh ginger
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1 medium sweet potato, halved
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2 tsp. vegetable oil
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2 small heads baby bok choy, cut into wide ribbons (2 cups)
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1 cup fresh corn kernels
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½ cup light coconut milk
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2 tsp. lime juice
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2 Tbs. chopped cilantro


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

Nutrition Information: 

5 g
Total Fat: 
12 g
Saturated Fat: 
8 g
30 g
0 mg
207 mg
5 g
9 g
Serves 3

Comments on this Recipe

Great recipe. I made a few changes - I sauteed the ginger and garlic, along with kaffir leaves before adding the sweet potatoes. I combined the curry paste with coconut milk, and added it right before adding the greens. I didn't have bok choy on hand, so I used swiss chard instead. I also sauteed broccoli, carrots, and portabella mushroom in a separate pan (the sweet potato noodles are too fragile to saute with vegetables like broccoli) and added the to the mixture.

Made this and it is easy and delicious.