an image of sweet potato and spinach yellow curry

Sweet potato and spinach yellow curry

Recipe cooking time
Serves 4


  1. Heat the ghee in a wok set over a medium heat. Cook the shallots for 4-5 minutes until translucent.

  2. Add the curry paste and stir-fry for one minute. Add the sweet potato chunks and toss to combine everything together.

  3. Add the coconut milk, vegetable stock and cornflour mixture and stir to combine well.

  4. Reduce the heat to low and cover. Simmer for 20 minutes.

  5. Stir in the spinach, fish sauce, lime juice and peanuts. Cook for one minute.

  6. Garnish with extra chopped peanuts and some fresh coriander. Serve with rice.
Per Serving 493kcals, 38.1g fat (24.3g saturated), 36.2g carbs, 11.1g sugars, 7.9g protein, 9.6g fibre, 0.611g sodium


  • 1 tbsp ghee
  • 4 shallots, chopped
  • 2½ tbsp yellow curry paste
  • 2 sweet potatoes, chopped into bite-sized chunks
  • 1 x 400g tin of light coconut milk
  • 100ml vegetable stock
  • 1 tbsp cornflour, dissolved in 3 tbsp cold water
  • 4 large handfuls of spinach
  • ½ tbsp Thai fish sauce (omit for vegetarian)
  • Juice of ½ a lime
  • 4 tbsp peanuts, chopped, plus extra to garnish
  • Fresh coriander, chopped

To serve:

  • Rice
Avonmore Ghee Butter


A form of clarified butter traditionally used in Asian cooking, Ghee has a higher smoke point than oils and butter, making it perfect for roasting, frying, or sautéing. It is also full of healthy fats containing vitamins A, E & K.

sweet potato and spinach yellow curry