Thai Curry Sweet Potato Fries

These Thai curry sweet potato fries are made with crispy baked sweet potato strips smothered in spicy coconut curry sauce with red beans and tender veggies.

I'll admit, this one is a little weird. Isn't that why you read food blogs though? They're like weird food idea testing grounds. Anyhow, yes, this one is certainly different, but in a good way.

It also makes sense. Thai curry goes great with sweet potatoes, and turning a sweet potato into fries makes it better, so I went and did that. I'm sure the first person to put chili on their fries felt a little awkward about the whole thing, but look how that turned out. Thai curry has lots of those elements that make chili an awesome fry topper: it's thick and stewy, works great for dipping but is also full of veggies, which can be skewered on to a fork with a couple of fries, and is super spicy and flavorful. It's also nice and filling, just like chili, but chili also has beans, which make it extra filling. So I went and added some beans to my Thai curry. It was delicious!

If you eat as much Thai curry as I do, you're aware that it comes in many flavors. I went and gave you the options of red or massaman curry for this recipe. I used massaman, but I'm sure red would be equally delicious, just with more spice and less sweet. If you're ambitious enough to make your own curry paste, check out my recipes here and here. If not, just make sure your store-bought curry paste is vegan (as most aren't). Maesri is the brand I use most, and you can get it in both massaman and red.

5 from 1 vote

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Thai Curry Sweet Potato Fries

These Thai curry sweet potato fries are made with crispy baked sweet potato strips smothered in spicy coconut curry sauce with red beans and tender veggies.

Course Entree

Cuisine American, Thai

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Author Alissa

Ingredients

For the Sweet Potato Fries

• 2 medium sweet potatoes cut into French-fry sized strips
• 2 tbsp. olive oil
• 2 tbsp. cornstarch
• ¼ tsp. salt

For the Thai Curry

• 2 14- oz. cans coconut milk I used light
• 2-4 tbsp. red or massaman Thai curry paste
• 1-14 oz. can red kidney beans drained and rinsed
• 1 onion sliced into strips
• 1 broccoli crown chopped into florets
• 1 red bell pepper diced
• 2 tbsp. cold water
• 1 ½ tsp. cornstarch
• ¼ cup roasted peanuts
• 2 scallions chopped

Instructions

Make the Sweet Potato Fries

1. Preheat oven to 450º. Place sweet potato strips, olive oil, cornstarch and salt into large mixing bowl or bag. Toss until sweet potatoes are evenly coated.
2. Arrange sweet potatoes in an even layer on baking sheet. Bake 20-25 minutes, until crisp, flipping about half way through cook time.

Make the Thai Curry

1. Place coconut milk and curry paste in large saucepan. Place over medium-high heat and bring to a simmer while stirring to blend in curry paste. Add beans and onion. Lower heat and simmer 10 minutes, stirring occasionally. Add broccoli and bell pepper. Continue to simmer until tender, about 3-4 minutes.
2. Stir cold water and cornstarch together in a small bowl. Add to curry mixture and stir to incorporate. Remove from heat.

To Serve

1. Divide fries onto plates. Top with curry mixture and sprinkle with peanuts and scallions.