Best 6 Thai Sweet Potato Stew Recipes

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Thai Sweet Potato Stew is a delectable and comforting dish that combines the flavors of sweet potatoes, coconut, and aromatic spices to create a rich and satisfying meal. Originating from the vibrant culinary traditions of Thailand, this stew embodies the perfect balance of flavors, textures, and health benefits. Whether you're a seasoned cook or a culinary novice, we're bringing you the ultimate guide to help you prepare an authentic and delicious Thai Sweet Potato Stew that will tantalize your taste buds and transport you to the bustling streets of Bangkok.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET-POTATO STEW



Sweet-Potato Stew image

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.

Provided by Mark Bittman

Categories     dinner, soups and stews, appetizer

Time 15m

Number Of Ingredients 9

Sweet potatoes
Apples
Onions
Coconut milk
Chilis (dried or fresh)
Ginger
Vegetable stock or water
Peanuts
Cilantro

Steps:

  • Saute 1 pound cubed sweet potatoes, a peeled and cubed apple, chopped onion, minced chili (dried or fresh) and minced ginger, along with a sprinkle of curry powder in a large saucepan until the onion is soft, 5 or 6 minutes.
  • Add coconut milk thinned with vegetable stock or water to about halfway up the sides of the mixture; cook until soft, then mash about half of the mixture.
  • Garnish with chopped peanuts and cilantro and serve.

THAI SWEET POTATO SOUP



Thai Sweet Potato Soup image

Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.

Provided by Nan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup diced onion
2 tablespoons red curry paste
2 tablespoons Sriracha sauce
2 teaspoons grated fresh ginger
1 teaspoon grated fresh garlic
4 cups peeled and diced sweet potatoes
2 cups peeled and diced carrots
kosher salt and freshly ground black pepper to taste
3 cups vegetable broth
1 cup coconut milk

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
  • Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 35.3 g, Fat 12.9 g, Fiber 6.5 g, Protein 4.1 g, SaturatedFat 9 g, Sodium 826.4 mg, Sugar 10.5 g

THAI SWEET POTATO STEW



Thai Sweet Potato Stew image

Delicious, easy and flavorful stew. I found it on www.vegetariantimes.com. It turned out marvelous and I thought I should share.

Provided by Andrea354

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup dry roasted peanuts, chopped
3 medium garlic cloves, minced
1 tablespoon minced fresh lemongrass
1 tablespoon minced fresh ginger
1 teaspoon thai chili paste
1 tablespoon sesame oil
1 medium onion, chopped (1 cup)
1 lb sweet potato, peeled and cubed (3 cups)
1 cup vegetable broth
14 ounces can light coconut milk
1 teaspoon salt

Steps:

  • In mini food processor, spice blender or mortar with pestle, mash garlic, lemongrass, ginger and chile paste until paste forms (or finely mince with knife).
  • In large saucepan, heat sesame oil over medium heat. Add onion and cook until golden, stirring occasionally, about 7 minutes. Add paste mixture (or minced ingredients) and stir until fragrant, about 30 seconds. Add sweet potatoes, broth and coconut milk and bring to a boil. Reduce heat to low and simmer until potatoes are very tender, about 20 minutes. Stir in salt and garnish with peanuts.

Nutrition Facts : Calories 248.4, Fat 11, SaturatedFat 1.6, Cholesterol 0.6, Sodium 963, Carbohydrate 33.3, Fiber 5.1, Sugar 7.3, Protein 6.3

THAI RED BEAN AND SWEET POTATO STEW



Thai Red Bean and Sweet Potato Stew image

I got this from an issue of Vegetarian Times when I was in college longer ago than I care to admit. It was from an article on 15 minute meals. As I recall, all of the recipes were pretty good, but I've since lost that issue and this is the only recipe I can remember. I made it for my mom and she loved it so much, it became the de rigueur Christmas Eve soup. It's stupendously easy and sooooo delicious--hearty and warming on a cold day. I only make it during the cold months because highly-flavored sweet potatoes (or yams, if that is your preference) are essential.

Provided by Muppetcow

Categories     Stew

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 teaspoon Thai red curry paste (more if you are a chilihead like me)
2 -3 sweet potatoes, peeled and diced
2 (16 ounce) cans red beans, drained and rinsed
1 teaspoon dried lemongrass
water

Steps:

  • Put the sweet potatoes in a pot with enough water to cover and bring to a boil.
  • Boil until tender, about 8-10 minutes depending on the size of the chunks.
  • Add everything else, stir well, and heat through.
  • Eat.

Nutrition Facts : Calories 229.3, Fat 0.8, SaturatedFat 0.1, Sodium 25.4, Carbohydrate 43.2, Fiber 11, Sugar 2.3, Protein 13.8

THAI BEEF STEW



Thai Beef Stew image

Light Thai beef stew packed with flavor.

Provided by HootOwl

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h40m

Yield 12

Number Of Ingredients 18

4 stalks lemongrass - trimmed, outer layer removed, and thinly sliced
4 cloves garlic, chopped
2 red Thai chile peppers, sliced with seeds
2 tablespoons chopped peeled ginger
2 limes, zested
3 pounds beef chuck, cut into 2-inch cubes
1 pinch kosher salt and ground black pepper to taste
2 tablespoons vegetable oil
½ cup soy sauce
¼ cup packed light brown sugar
1 tablespoon fish sauce
10 cups water
1 cup coconut flakes
1 pound carrots, peeled and cut into 2-inch sticks
4 medium shallots, quartered
4 green onions, cut into 1-inch length
1 (8 ounce) package wide rice noodles
1 lime, cut into wedges

Steps:

  • Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.
  • Place beef in a bowl and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook beef, turning occasionally, until browned, 10 to 15 minutes. Transfer beef to a plate.
  • Cook lemongrass paste in the same Dutch oven stirring often, until beginning to soften, 5 to 8 minutes. Add soy sauce, brown sugar, fish sauce, browned beef and any juices, and 10 cups water. Bring to a boil and reduce heat. Simmer stew, partially covered and skimming occasionally, until beef is tender and liquid is slightly thickened, 2 1/2 to 3 hours.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.
  • Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.
  • Add carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. Stir in green onions.
  • Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes, or according to package directions.
  • Divide cooked noodles into individual bowls and ladle stew on top. Top with toasted coconut and serve with lime wedges.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 34.1 g, Cholesterol 51.6 mg, Fat 20.3 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 9.9 g, Sodium 826.2 mg, Sugar 8.4 g

SWEET POTATO STEW



Sweet Potato Stew image

Healthy One Pot Delight for mid week

Provided by monica0407

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat oil and spices in a pan. Add onions and cook for a couple of minutes.
  • Add chopped tomatoes and chicken stock and bring to the boil.
  • Add all veg (except spinach) and season well.
  • Bring to the boil and simmer for 30 mins.
  • Check potatoes are nice and soft. Slightly crush potatoes whilst in pot.
  • Add spinach and coriander and leave for another 5 minutes.

Tips:

  • Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size so they cook evenly.
  • Prep the sweet potatoes properly: Peel the sweet potatoes and cut them into 1-inch cubes.
  • Use a good quality coconut milk: Coconut milk is a key ingredient in this stew, so use a good quality brand. You can also use coconut cream for a richer flavor.
  • Don't overcrowd the pot: When you're cooking the stew, don't overcrowd the pot. This will prevent the sweet potatoes from cooking evenly.
  • Season to taste: Taste the stew before serving and adjust the seasonings as needed. You may want to add more curry paste for a spicier flavor, or more coconut milk for a creamier flavor.

Conclusion:

Thai Sweet Potato Stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends.

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