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    Home » Recipes » Vegetarian / Vegan Entrees

    By Carol Published: Aug 22, 2015 Modified: Feb 16, 2022 | This post may contain affiliate links. Please read my disclosure.

    Thai Vegetable Red Curry with Sweet Potato Noodles

    Jump to Recipe
    4.41 from 5 votes
    1 hour
    Thai Red Curry with Vegetables and Sweet Potato Noodles Pinterest Image

    Thai Red Curry with Vegetables and Sweet Potato Noodles is spicy, healthful comfort food any time you need a shot of goodness!

    Photo of Vegetables in Thai Red Curry with Sweet Potato Noodles in black bowl on brown burlap.

    There are many things in this world that are worse than a summer cold, but few things more annoying.  When you're feelin' poorly, all you want to do is curl up under the covers and sleep for two days.

    There's something so wrong with that picture this time of year.  It's in the 80's here and the sun is shining but I've got a whopper of a cold right now.

    So how does one with a summer cold nurse themselves back to health?  This super-spicy Thai red curry veggie-packed meal!

    Way better than chicken soup this time of year, my Thai Red Curry with Vegetables and Sweet Potato Noodles is good for what ails ya!  A big burst of flavor from something spicy like a red curry will get your tastebuds dancing and make that sore nose happy again!

    Onions, red bell pepper, eggplant, green beans, sweet potatoes, fresh tomatoes, oh my!!

    Vary the vegetables any way you please:  Cauliflower, broccoli, spinach, etc.  There's no wrong way to make a vegetable curry!

    Close-up photo of Vegetables in Thai Red Curry with Sweet Potato Noodles.

    You could go to the trouble of making your own red curry paste, but I recommend seeking out a great international market in your area.  The grocery store brands lack authenticity, but since discovering the Maesri (Affiliate link) brand at a local international market, I no longer go to the effort.  They make many different types of curry pastes and the flavor is fresh and the ingredients are all-natural.

    Photo of Thai Red Curry with Vegetables and Sweet Potato Noodles in black bowl with red and black porcelain spoon garnished with fresh basil.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • For more veggie-packed spicy curry goodness, be sure to try my:
    • Thai Vegetable Red Curry with Sweet Potato Noodles
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Nutrition

    For more veggie-packed spicy curry goodness, be sure to try my:

    • Vegan Thai Red Curry
    • Indian Root Vegetable Curry
    • Spicy Roasted Vegetable and Black Bean Ragout with Polenta
    • Cauliflower, Red Lentil and Potato Curry
    • Butternut Squash in Fresh Green Curry

    Thai Vegetable Red Curry with Sweet Potato Noodles

    4.41 from 5 votes
    By: Carol | From A Chef's Kitchen
    Thai Red Curry with Vegetables and Sweet Potato Noodles is spicy, healthful comfort food any time you need a shot of goodness!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 25 mins
    Cook Time 35 mins
    Total Time 1 hr
    Course Vegetarian / Vegan Entrees
    Cuisine Thai
    Servings 2 -3
    Calories 766 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Oxo Spiralizer
    • Stainless Steel Skillet

    Ingredients
      

    • 2 tablespoons canola oil - or coconut oil
    • 1 medium onion - halved and thinly sliced
    • 1 large red bell pepper - cut into 1-inch chunks
    • 1 handful green beans - cut or broken into 1 ½-inch pieces (about 1 cup)
    • 1 small eggplant - cubed
    • 4 cloves garlic - chopped
    • 2 medium tomatoes - cored, seeded and chopped
    • 1 medium sweet potato - peeled and spiralized
    • 1 can (15-ounce) coconut milk
    • 2 cups vegetable broth
    • 2 tablespoons red curry paste - or to taste
    • 2 tablespoons fresh lime juice
    • 1 tablespoon fish sauce - regular or vegan, soy sauce (regular or gluten-free) or coconut aminos
    • 1 small bunch fresh basil - Thai if you can find it, leaves torn, reserving some for garnish

    Instructions
     

    • Heat oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 4 to 5 minutes or until it begins to soften, adjusting heat as necessary so the onion doesn't brown.
    • Add the red bell pepper and green beans. Cook 2 to 3 minutes or until green beans deepen in color.
    • Add the eggplant and garlic; cook 1 minute or until garlic is fragrant.
    • Add tomatoes, sweet potatoes, coconut milk, vegetable broth and red curry paste. Bring to a boil, reduce heat to low, cover and simmer approximately 20 to 25 minutes or until eggplant and sweet potatoes are tender.
    • Add lime juice and fish sauce, soy sauce or coconut aminos. Stir in basil. Serve in bowls. Garnish with additional fresh basil.

    Nutrition

    Serving: 1 | Calories: 766kcal | Carbohydrates: 64g | Protein: 12g | Fat: 57g | Saturated Fat: 49g | Polyunsaturated Fat: 4g | Sodium: 2267mg | Fiber: 12g | Sugar: 23g

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Vegetarian / Vegan Entrees

    • Vegan Thai Red Curry
    • Zucchini Quiche with Feta Cheese and Brown Rice Crust
    • Summer Squash Casserole with Green Chiles
    • Cheesy Brussels Sprouts and Wild Rice Casserole
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    Categories: Vegetarian / Vegan Entrees

    Reader Interactions

    Comments

    1. Anonymous says

      May 24, 2019 at 3:51 pm

      5 stars

      Reply
    2. Kimber says

      May 18, 2016 at 7:34 am

      Love you babe! this dish. Came out beautifully. I added fish to mine, and as I like heat, upped the curry paste. I dreamed about this dish and woke up and ate leftovers for breakfast. IT WAS SO DELICIOUS!

      Reply
      • Carol says

        May 18, 2016 at 1:26 pm

        Thanks, Kimber! You made my day! Adding fish to this dish is an awesome idea! Glad you enjoyed and please stay in touch!

        Reply
    3. Brandon @ Kitchen Konfidence says

      August 30, 2015 at 12:24 pm

      Summer colds ARE the worst. I'm sure this bowl of spicy goodness just fixed you right up. I love eating a big bowl of spicy soup when I've got a cold.

      Reply
    4. Susan says

      August 30, 2015 at 9:44 am

      Colds are the worse but summer colds really are the worse of them all. Hope you are feeling better! I need to get my hands on this OXO spiralizer, I have the big one too but this one looks impressive, as does your soup!

      Reply
    5. Cynthia/What A Girl Eats says

      August 29, 2015 at 11:30 pm

      This looks fantastic…so many great flavors and low carb to boot!

      Reply
    6. Ginny McMeans says

      August 26, 2015 at 8:59 pm

      You put that little spiralizer to great use! Just a beautiful recipe and I will be making this before long. Thanks!

      Reply
    7. fabiola@notjustbaked says

      August 26, 2015 at 3:38 pm

      Whoa, this is gorgeous.

      Reply
    8. Kimberly @ The Daring Gourmet says

      August 25, 2015 at 10:50 pm

      Love this! Huge fan of those Thai flavors and this dish looks and sounds fabulous! Really love the look of those spiralized veggies, too!

      Reply
    9. Shelley @ Two Healthy Kitchens says

      August 25, 2015 at 3:34 pm

      Oh, aren't summer colds just the pits?!?! You're right - a total oxymoron! And so unfair, too! I hope you feel much better soon! I just loved your comment, though, that a super-spicy, veggie-packed meal with garden-fresh veggies would be way better than chicken soup - seriously, I have to agree! Although, this recipe looks so amazing, I want to eat it ANY time - cold or no cold! Just gorgeous and bursting with delicious nutrition! My kind of recipe, for sure - can't wait to pin this to save and to share!

      Reply
    10. Annie @ Annie's Noms says

      August 25, 2015 at 8:20 am

      This looks delicious! I need to make sweet potato noodles as I'm obsessed with sweet potato at the moment and they look like such fun to make!

      Reply
    11. marla says

      August 23, 2015 at 8:22 pm

      Must try that spirialzer & this delish recipe!!

      Reply
    12. Sarah says

      August 23, 2015 at 2:41 am

      Hope you feel better soon! I know I'd feel better if I had something as good as this in front of me - this looks fantastic!

      Reply
      • Carol says

        August 23, 2015 at 9:37 am

        Thanks, Sarah! This really did hit all the right notes with a cold!

        Reply
    13. Kristina says

      August 23, 2015 at 12:11 am

      I love my spiralizers, they get a lot of use this time of year especially! this sounds so flavorful, cannot wait to try it!

      Reply
      • Carol says

        August 23, 2015 at 9:39 am

        Thanks, Kristina! I'm finding spiralizers spur my creativity in the kitchen!

        Reply

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