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Posted by on Jan 10, 2013 in Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Pasta & Noodles, Recipes, Vegetables | 8 comments

Thai Style Sweet Potato Curry Rice Noodles Recipe

Thai Style Sweet Potato Curry Rice Noodles Recipe


Just about every day I ask myself…Is it summer yet? I’m really ready for some sun and warmth, really.

So in my desperate search for a touch of summer, I turn to my stove and try to make a bowl of sunshine myself. I love the delightful orange, mild sweetness and gentle heat this Thai sweet potato curry gives. The lemongrass…oh the lemongrass, promise me you won’t leave it out, it just adds so much more authenticity to the dish.

You should be able to find lemongrass and fish sauce at any decent-sized Asian supermarket. You’ll find that if you are cooking Thai or Vietnamese, these two ingredients plus lime and cilantro just makes an indescribable difference.

I chose to cook my vermicelli in the curry which soaked up the sweet and coconutty concoction but if you prefer, you can serve it on rice or cook the vermicelli on the side if you like a saucier curry.

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Adapted from Cook for your Life

Thai Style Sweet Potato Curry Rice Noodles

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6

Calories per serving: 319

Fat per serving: 10.9

Thai Style Sweet Potato Curry Rice Noodles

Easily recreate Thai flavours in your kitchen with traditional Thai ingredients!



  • 100g Dried Rice Sticks
  • 3 tbsp Oil
  • 1 stick Cinnamon
  • 4 dried Chilli
  • 4 dried Cloves
  • 3 cloves Garlic, thinly sliced
  • 1 inch Ginger, peeled and julienned
  • 3 lb Sweet Potato, peeled and cut into 1? cubes
  • 1 Onion, finely chopped
  • 14oz Lite Coconut Milk
  • 1 tbsp Fish Sauce
  • 1 stalk Lemongrass, bashed with the back of your knife
  • 1/2 Lime, juiced
  • 3 tbsp fresh Cilantro, roughly chopped


  1. Soak rice sticks in a large bowl with cold water for at least 10 minutes.
  2. Heat oil in a large pan over medium-high heat. When the oil is hot, add the cinnamon stick, dried chillies and cloves and cook until the chillies turn dark, about 2 minutes. Tip in garlic and ginger and cook for another minute.
  3. Add sweet potatoes and onion to the pan, stirring to coat with the fragrant oil. Cover and cook for 5 minutes to soften.
  4. Add coconut milk, fish sauce and lemongrass, making sure the lemongrass is fully submerged in the coconut milk. Turn heat down to medium and simmer, covered, for 10 minutes.
  5. Drain the rice sticks and add them to the pan, cover and cook for another 5-10 minutes, until the rick sticks are cooked and the sweet potatoes are tender but not losing their form too much.
  6. Remove the lemongrass and cinnamon stick and if you would like, the dried chillies and cloves as well. Correct seasoning with more fish sauce as needed. Serve with lime wedges and sprinkle with cilantro.

Thai Style Sweet Potato Curry Nutrition

Per each of 6 Servings

Thai Style Sweet Potato Curry Nutrition Without Noodles

Per each of 6 Servings, without noodles

W Thai Style Sweet Potato Curry 01

W Thai Style Sweet Potato Curry 04

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  1. It’s nearly 11 pm where I live, but this is making me hungry. It looks absolutely delicious, and I’m definitely going to cook this sometime this week!

    • LOL, uh ho, hope you have some healthy snacks lying around! Thank you and please do give it a try and come back to let me know how you liked it! :)

  2. Yum! Can you suggest a good substitute for the fish sauce, so that this dish could be made vegetarian? Miso paste? I’ve never used it, but not sure that’s a valid replacement. This looks great, though. You take the most beautiful food photos!

    • Hmmm good question! I tried looking it up and found two options:
      1) Theres a recipe for a vegan version (i know you’re wanting to eat vegan too right?), recipe is at Might have to give this a try myself some day to see how close it is…
      2) Another is a store-bought one called “Golden Mountain Sauce” with the ingredients “Soya bean sauce, water, sugar, salt, food enhancer 0.02%. No preservatives” It’s apparently sold at Vietnamese stores, I haven’t looked for it myself but will try to see if the Asian supermarket I go to carries it! The only questionable ingredient is the food enhancer, not sure if its vegan but it is vegetarian for sure.

      I see people just using soy sauce as a substitute but I think it’s way too different from fish sauce which is so complex..miso paste is complex but in a different way so I’m not sure…it probably won’t taste Thai-like, and won’t have that slight sweetness that fish sauce has, but i don’t think it’d ruin the dish, it’d just be different! Hope you find something that works and let me know if you do!!

  3. wow, the curry looks really great, but what I’m truly impressed is the pictures, they are so gorgeous and fresh ^^ and I love the way you upload the nutrition facts on your post !

    • Thank you for the compliments! Orange and green are just gorgeous colors for photographs!

  4. thanks for peeking in on my blog. I have pressed this delicious looking recipe and hope you hear from lots of people who try it. Yummy, I hope to try it sometime also.

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