Creamy Vegetable Thai Red Coconut Curry with Sweet Potato Noodles

gluten freepaleo

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Full disclosure: I had to go out of my comfort zone for this recipe. Luckily, it was totally worth it- I slurped up two bowls of this immediately after finishing snapping some glamour shots.

It’s easier for me to develop recipes based off of Italian classics or American favorites, because that’s my jam. My palate is familiar with those smells, tastes and sights. It’s tougher for me to do recipes like curries, because I have little experience with those types of dishes.

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But you know what? I said “There’s no better time than the present!” and I researched a bit about curries and built my own lip-smackin’ good recipe for this vegetarian-friendly red coconut curry, using sweet potato noodles.

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In retrospect, I feel so silly – this was easier to throw together than most recipes I’ve ever made! You just cook up some veggies with red curry paste and then drop in the coconut milk, simmer and voila – a luxuriously smooth curry with a beautiful coconut fragrance.

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Plus, the sweet potato noodles are the perfect noodle consistency for a curry and they absorb the creaminess of the curry very well. The soft, silky feels in this bowl of noodles compliments the crunchiness of the veggies fantastically. I wish I had a Thesaurus for food descriptors, because I just can’t list enough: delicious, yummy, delightful, exquisite, full-flavored and mouth-watering.

I’ll have to add a Food Writing book to my Amazon Prime account.

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Life lesson of today’s post: don’t be afraid of the unknown- embrace it with excitement, not fear! I’m so happy I stopped avoiding making a curry and took the plunge – there are such simple ingredients, yet massive flavor benefits!

To get the recipe, you’ll have to head over to the Williams Sonoma blog, where I’m a featured blogger! Read a Q&A on me also, where I answer questions about how I started spiralizing, my favorite things to spiralize and how spiralizing has changed my life!

Who loves curry? What’s your favorite curry?

Creamy Vegetable Thai Red Coconut Curry with Sweet Potato Noodles

Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 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


  • Place a large saucepan over medium heat and add in the coconut oil. Once oil heats, add in the garlic and ginger and cook for 30 seconds. Then, add in the curry paste, stir to combine and add in the vegetables.
  • Cook the vegetables for 5 minutes, stirring frequently. Then, add in the coconut milk and bring to a boil.
  • 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. When done, add in the cilantro, stir and then ladle into bowls to serve immediately.

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The creamy factor here is out of this world! Red Thai Curry is seriously my favorite and I can't wait to try this one out! Heading over to the blog!
cathyo says:
I am making this soon....looks fantatic!
alissaks says:
I've made almost the exact same curry recipe, using Taste of Thai red curry but have not tried this with sweet potato noodles. I always add scallops and some sort of white fish at the end, which don't need much cooking time. Can't wait to try the noodles!
Anonymous says:
Love Thai, but can't find the recipe.
This sounds fantastic! Love the sweet potato noodles!
I always look at your blog when I'm hungry and then I regret it. This looks too good, and oh so creamy!
I love curry! Sweet potato noodles ... brilliant!
Carolyn says:
Hi Ali, You linked to this on Food Bloggers Who Love Recipe Round Ups, but sweet potatoes are too high carb for my readers. Do you have a recipe with coconut oil that uses zucchini noodles instead? I would love to link to it!
Unfortunately, I don't! Sorry, I wish I did! Soon :)
suchwildlove says:
Made this today. So so SO good. I had to stop myself after eating 2 bowls full.
Maggie says:
Loved it! The curry sauce freezes well. Not sure how to upload the pic or I would! Love your blog!
Theresa says:
I made this with salmon. So good!
Tracey Black says:
Yum! I can't wait to try this Thai red coconut curry recipe. I've been thinking about what noodles to try with Indian curry and you are a genius with sweet potato. The sweetness goes perfectly with the red coconut curry. I'm featuring this recipe on my gluten free Asian recipes round up:
Thank you so much for including me in your roundup! I'm glad you like the recipe!
SJSJ says:
Tried this recipe and the measurements were totally off... I used only 2 sweet potatoes (you called for 3) and still didn't have enough liquid. Compensated with veg broth and carton coconut milk because that's all I had in a pinch so it didn't thicken into a sauce... Disappointed!
Nicole Greer says:
Went to Williams-Sonoma and recipe is MIA. Please post.
The recipe is at the end of this post:
Kathryn says:
yeah!! We had this for dinner tonight. Our 1st meal with veggie noodles. I did add a diced jalapeno and we added more red curry paste and 2 cloves of garlic (cause we like heat & lots of flavor), I didn't add the cauliflower because it looked like we were going to have a lot of left overs, the sweet potato cooked down more than I thought it would, but it was really, really tasty and we are going to try a lot more spiralized recipes. We did have plenty of food (3 people) This a keeper. P.S. I did add the 1/2C of water when I put the veggies in the pan.
this sounds good. Something new to try as well. thanks for sharing this recipe. Simon
Sarah says:
Hi Ali! Great recipe! My husband and I really enjoyed it! Question: the vegetable broth had a star by it. It was not mentioned in the recipe and I did not see a note for it. I was just wondering when it is used. I added it in with the coco milk.
Karen says:
Hi Ali Oh wow, I am totally having this one. You have a real talent for producing amazing food, two weeks in and I am having a ball ! I order my groceries on line whilst looking at the recipes for the week so I have it all to hand. My hubby is really enjoying the recipes too - we are hooked on celeriac rice which I simmer in a mushroom stock cube and add frozen garden peas too - delicious ! K x
Making this tonight! Just got my very first spiralizer and now need to go CRAZY with all the spirazlied recipes! SO excited to make this - heading to W&S blog to see your full recipe : ))
Melinda says:
Could I use Butternut Squash noodles instead of Sweet Potato?

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