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Sweet potato and pineapple curry

A creamy, rich curry with sweet potatoes and pineapple, completed with green beans.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian
Servings: 4


  • 2 medium onions roughly chopped
  • 1 tbsp red curry paste
  • 3 cloves of garlic minced
  • 1 tbsp ginger minced
  • 1 small can of unsweetened pineapple junks juice reserved
  • 1 large sweet potato cut into bite sized chunks
  • 1 ½ cup of frozen green beans
  • 1 cup coconut milk
  • 1 tbsp fish sauce optional
  • 1/2 lime
  • 2 tbsp cashew nuts chopped
  • salt to taste
  • Vegetable oil for frying


  • Heat a tbsp of oil in a deep pan, pot or wok. Add the onions and fry for 5 minutes, until lightly brown and soft.
  • Add the curry paste, garlic and ginger and cook for another 3-4 minutes.
  • Add the juice from the pineapple can along with 2 cups of water.
  • Add the sweet potatoes to the pan and cook until tender.
  • Remove 1 ½ cups oft he cooked sweet potatoes and set aside.
  • With a stick blender puree everything in the pan until smooth.
  • Add the coconut milk, pineapple chunks and green beans and simmer until the green beans are tender, 5-8 minutes.
  • Return the reserved sweet potato chunks tot he pot, season with the fish sauce, the juice of the lime and salt to taste.
  • Serve with some basmati rice and sprinkle the chopped cashews on top before serving.


The can of pineapple I used has 150g.
As always: know your curry paste! Some brands are super hot, others are rather mild.
If you want to make this dish vegan, you can always skip the fish sauce and substitute it for a splash of soy sauce or simply just season with salt.