Thai Green Bean Curry with Pineapple and Sweet Potatoes

This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl

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Blending part of the sweet potatoes into the broth of this vegan green bean curry yields a rich, creamy base without using a lot of coconut milk.

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Thai Green Bean Curry with Pineapple and Sweet Potatoes



  • 1 Tbs. vegetable oil
  • 3 large shallots (1/2 cup)
  • 11/2 Tbs. red curry paste
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 tsp. minced fresh ginger
  • 1 8-oz. can pineapple chunks, juice reserved
  • 2 medium sweet potatoes, peeled and cut into 1-inch chunks (21/2 cups)
  • 3/4 lb. green beans
  • 3/4 cup light coconut milk
  • Basil or cilantro leaves, for garnish


1 | Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2 1/2 cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.

2 | Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1 1/2 cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.

Nutrition Information

  • Calories 148
  • Carbohydrate Content 25 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 4 g
  • Protein Content 3 g
  • Saturated Fat Content 2 g
  • Sodium Content 294 mg
  • Sugar Content 12 g
From 2015

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