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Sweet Potato Curry

This recipe contains coconut milk, vegetable oil, carrots, shallots, jasmine rice and more.
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Servings:??  | Calories:1504 | Total Fat:112g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 112g
173 %
Sat Fat 74g
371 %
Total Carb 127g
42 %
Fiber 18g
72 %
Sugars 35g
Cholesterol 0mg
0 %
Sodium 3115mg
130 %
Protein 23g
46 %
50% Coconut milk
23% Others combined
16% Vegetable oil
9% Carrots
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 lemongrass stalk, tough outer layer removed, coarsely chopped
1 2” piece ginger, peeled, chopped
4 garlic cloves
2 tablespoons vegetable oil
Kosher salt
¼ cup red curry paste
2 tablespoons tomato paste
1 14.5-oz. can crushed tomatoes
2 13.5-oz. cans coconut milk
1½ pound sweet potatoes, peeled, cut into 1” pieces
¾ pound small or young carrots, peeled, cut on a diagonal into 2” pieces
6 medium shallots, peeled keeping roots intact, quartered lengthwise
1 red Thai chile, thinly sliced (optional)
1 tablespoon fresh lime juice
Steamed jasmine rice (for serving)
Thinly sliced scallions, basil leaves, cilantro leaves with tender stems, and lime wedges (for serving)

Directions : View recipe directions on
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