This sweet potato green curry is hearty, vegan, and AIP-approved! The curry paste takes a little extra effort since it is made from scratch, but the rest of the recipe is a breeze!
I wouldn’t classify this as “Thai” curry. As a person with Okinawan roots, I’m not super familiar with Thai food, but I am aware that Thai green curry is spicier than this curry. But, if you’re on AIP, then you know peppers aren’t elimination-phase approved, so I went with a sweeter curry instead!
I think this would be really delicious served over sweet potato noodles, which are AIP-friendly as well! These are my favorite and can be found on Amazon. If you aren’t vegan, you can add your protein of choice, and, if you aren’t AIP, you can add tofu!
Where can I get special ingredients?
Certain ingredients, like lime leaves and Thai basil, may not be available in your typical grocery store. Even where I’m located in the south (i.e., not surrounded by a very diverse population), I was able to find all of these ingredients at our local Asian food store.
What can I do with lime leaves?
Aside from this curry, you can use lime leaves to flavor dishes you would typically have limes with, like guacamole! In the meantime, you can easily store lime leaves in the freezer to keep them fresh until you’re ready to use them.
Recipe
[recipe title="Sweet Potato Green Curry" servings="6" preptime="20 minutes" cooktime="25 minutes" ][recipe-ingredients]
* 1 stalk lemongrass
* 1 handful cilantro
* 1 handful Thai basil
* 3-4 lime leaves
* 2 Tbsp ginger, minced
* 1/2 onion, chopped
* 4-6 cloves garlic, minced
* 1 tsp coconut oil
* 3 sweet potatoes, cubed
* 1/2 onion, diced
* 6-8 leaves swiss chard, stems removed and saved
* 6-8 swiss chard stems, sliced
* 2-3 carrots, sliced
* 1 1/2 cups mushrooms, sliced
* 1 can coconut milk
* 1 can coconut cream
* Coconut aminos to taste
[/recipe-ingredients]
[recipe-directions]
1. To make the curry paste, process lemongrass, cilantro, Thai basil, lime leaves, ginger, onion, and garlic in a food processor until smooth.
2. Set your Instant Pot to sauté and add coconut oil.
2. Once hot, add onion, chard stems, and carrot. Cook until just softened, then add in curry paste. Cook until fragrant.
3. Add in mushrooms and cook until they begin to cook down.
4. Add potatoes to Instant Pot and add water until all vegetables are just covered.
5. Turn Instant Pot valve to sealing and pressure cook for 3 minutes.
6. When Instant Pot has finished pressure cooking, turn valve to venting.
7. Remove lid and add coconut cream, coconut milk, swiss chard, and coconut aminos to taste.
8. Serve while hot!
[/recipe-directions]
[recipe-nutrition]
Nutritional information will vary depending on the vegetables used.
[/recipe-nutrition]
[/recipe]
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