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Tender chunks of sweet potatoes, green beans and crispy red bell peppers are tossed in a peanut butter and coconut milk curry sauce in this rich and flavorful Thai sweet potato salad.
This is so simple. Why didn’t I ever do this before? It’s like this: Thai curry, much like one you’d get in a restaurant, but served as a chilled side salad, like for a picnic. No really, it’s just like that. Check out that ingredients list. Thai curry, with a higher stuff to sauce ratio. That’s about it.
And it was so delicious. I ate this salad for dinner with my husband, as even though I’ve got it categorized as a side, you could totally make a meal of it. I highly recommend you bringing it to your July 4th picnic though. It’ll impress.
You should be able to get away with using whatever flavor curry paste you like best, just make sure to check the ingredients list, because lots of brands aren’t vegan. I went with massaman because it’s my favorite, but also because I love how the sweet, peanutty flavor pairs with sweet potatoes. Red would be good too. Green might be a little weird, but what do I know? Give it a try if you’re inclined, and let me know how it works.
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Thai Sweet Potato Salad
Tender chunks of sweet potatoes, green beans and crispy red bell peppers are tossed in a peanut butter and coconut milk curry sauce in this rich and flavorful Thai sweet potato salad. CourseSide CuisineAmerican, Thai Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 6 -8
- 2medium sweet potatoesscrubbed and cut into 1 inch cubes
- 2cupsfresh green beanscut into 2 inch pieces
- 1red bell pepperdiced
- ¾cupcoconut milk
- 2tbsp.natural peanut butter
- 2tbsp.Thai curry pastered or massaman would work well
- 2tbsp.lime juice
- ½cupfresh basil leaves
- ½cuproasted peanuts
- Place sweet potatoes in a large pot and cover with water. Bring to a boil and allow to cook, uncovered, until fork tender, 10-12 minutes. Add green beans to pot during the last 30 seconds of cooking. Drain in a colander and rinse with cold water. Return to pot and stir in bell pepper.
- In small bowl, whisk together coconut milk, peanut butter, curry paste, lime juice, agave and salt. You can warm the mixture up for a few seconds in the microwave if you have trouble breaking up chunks of peanut butter or curry paste. Taste test and adjust as needed. Pour over sweet potato mixture and gently stir to incorporate. Fold in scallions, basil and peanuts.
- Chill for at least 1 hour. Sauce will thicken and get absorbed by sweet potatoes as it chills.
- Gently stir a few times to redistribute sauce. Divide onto plates or among bowls.
Make sure your curry paste is vegan, as most brands aren’t. I’ve linked you to a couple of vegan options in the ingredients list.
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