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Creamy Vegetable Thai Red Coconut Curry with Sweet Potato Noodles

My spiralizer struck again, in the form of another Inspiralized recipe. Can you tell I’m on a veg noodle tear? I’ll take pretty much any excuse at this point to spiralize a sweet potato, and when I saw “coconut” and “curry” in the same recipe title, I was sold.

Thai Curry Sweet Potato Noodles

You may be wondering why there aren’t red-hued noodles in my creamy vegetable thai curry pictures. And why does it looks more like rice than noodles? Call me out, why don’t you! I messed up and bought Japanese yams. Apparently, these deceptive potatoes look like regular sweet potatoes on the shelf, but I was in for a shock when I peeled them and exposed their white innards. Another kitchen faux pas to add to the list!

Thai Curry Sweet Potato Noodles

I couldn’t be bothered to go back to the store, so I made do with what I had. I wouldn’t rave about this dish as much as some of the other veg noodle recipes I’ve made recently (see sweet potato carbonara here), and I would not recommend using Japanese yams when you try this. However, the flavor was good and it couldn’t have been easier to whip up. I promise to provide an update when I’ve re-done these with the required ingredients!


  • 1 tbsp coconut oil
  • 1 tsp minced garlic
  • 1/2 tsp peeled & minced ginger
  • 2-3 tbsp red curry paste
  • 1 cup small cauliflower florets
  • 1 large red bell pepper, thinly sliced
  • 1 handful of snow peas
  • 1 can coconut milk (about 14 oz)
  • 1/2 cup vegetable broth*
  • 3 sweet potatoes (300g), peeled, spiralized using Blade C
  • 1.5 tbsp roughly chopped cilantro


  1. Place a large saucepan over medium heat and add in the coconut oil.
  2. Once oil heats, add in the garlic and ginger and cook for 30 seconds.
  3. Then, add in the curry paste, stir to combine and add in the vegetables.
  4. Cook the vegetables for 5 minutes, stirring frequently.
  5. Then, add in the coconut milk and bring to a boil.
  6. Once the broth boils, add in the sweet potato noodles. Cover, bring down to a simmer and let cook for 5-7 minutes or until sweet potato noodles are cooked to your consistency preference.
  7. When done, add in the cilantro, stir and then ladle into bowls to serve immediately.

Source: Inspiralized


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