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.

  • 3Servings


  • 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


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

  • Calories: 229
  • Carbohydrate Content: 30 g
  • Fat Content: 12 g
  • Fiber Content: 5 g
  • Protein Content: 5 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 207 mg
  • Sugar Content: 9 g