Vegan Thai Green Sweet Potato Curry

Healthy Recipes - A Vegan Thai Green Sweet Potato Curry is bursting with creamy sauce, amazing flavor that is perfectly balanced and topped with incredible roasted asparagus! This dish is dairy-free, gluten-free, oil-free and just 8 ingredients!

You’ll Need:

  • 1 large bunch (486g) fresh asparagus, with about 2 inches cutoff from the ends
  • 1 1/2 inch knob (12g) minced fresh ginger
  • 4 cups (520g) peeled and chopped sweet potatoes into 1/2 inch pieces
  • One 13.6oz can of full-fat coconut milk (I recommend the Thai kitchen brand, it's creamy and no other compares)
  • 4 tablespoons (60g) green curry paste (I used and recommend Thai Kitchen brand, I cannot vouch for the flavor or spiciness of any other brand)
  • 1/2 tablespoon (5g) coconut sugar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon (15g) fresh lime juice (and extra for the asparagus)
  • optional garnish: roasted cashews and cilantro
  • optional: I like to serve this with white rice (listed below how to make) or it's delicious on it's own as well like a soup.


  1. If serving with rice, start making that first. Add 1 1/2 cups (300g) jasmine white rice to a medium pot with 2 1/4 cups (540g) water and 1/2 teaspoon fine sea salt. Stir and bring to a boil, once boiling, cover and reduce to low and simmer about 15 minutes until all the water is gone. Remove from the heat and return the lid and cover for just 5 minutes and then remove and fluff with a fork and keep uncovered until ready to serve.
  2. Preheat the oven to 425°F and line a sheet pan with parchment paper. Set aside.
  3. Get full recipe==>>