Okay, real talk: This might be one of the best things to ever happen to sweet potatoes.
These Vegan Loaded Curry Fries are crispy, creamy, spicy, and completely over-the-top in the best way—and they’re made mostly from pantry staples. Yes, we love a diva moment in the kitchen, but we also love dinner that doesn’t require a grocery store scavenger hunt.
Enter: Chef’s Choice Coconut Milk and Red Curry Paste—the pantry MVPs behind this bold, flavor-packed dish.
Why These Fries Hit:
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Sweet potato wedges that roast up crispy and golden.
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A silky coconut curry sauce you could honestly eat with a spoon.
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Sautéed mushrooms bringing the umami drama.
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And a drizzle of coconut yogurt to cool things down and balance the spice.
Let’s Talk Pantry Power
The magic starts with Chef’s Choice Red Curry Paste—spicy, fragrant, and ready to go right out of the jar. No chopping, no fuss. Just that warm, Thai-inspired heat we all crave.
Then comes the full-fat Chef’s Choice Coconut Milk. It’s thick, rich, and blends like a dream into the curry sauce. Bonus? You’ll use a bit of the leftover coconut milk to make a creamy yogurt drizzle that tastes way fancier than it is.
This combo creates a sauce so good, you’ll want to pour it over everything. Fries. Rice. Noodles. Your life.
Go Big or Go Bowl
Pile the curry fries high, load them up with mushrooms, drizzle that coconut yogurt like a boss, and shower the whole thing in fresh cilantro, green onion, and lime juice. It’s giving flavor. It’s giving texture. It’s giving please don’t make me share.
Craving comfort food that still feels fresh and nutrient-dense? This one hits every note—sweet, spicy, creamy, crunchy—and uses ingredients you probably already have on hand.
Chef’s Choice. Loaded fries. Big flavor. Zero effort energy.
To save this recipe, pin the photo below! For more flavorful, easy recipes, try my Vegan Buffalo Jackfruit Quesadillas or my Jackfruit Crab Cake Sliders.
- 3 large sweet potatoes
- 1 Tbsp + 1 tsp cooking oil, divided
- 2 Tbsp red curry paste
- 1 cup full-fat coconut milk, divided
- 2 tsp brown sugar
- 2 tsp garlic powder, divided
- 6oz oyster or baby bella mushrooms
- 2 tsp black soy sauce
- ⅓ cup coconut yogurt
- 3 Tbsp chopped cilantro
- 3 Tbsp diced green onion
- 1 lime
- Peel the sweet potatoes and cut them into ½" thick wedges. Place the wedges in a large bowl of water for 30 minutes, then drain and dry. Meanwhile, preheat the oven to 425F.
- In a small oiled sauce pan over medium heat, sauté the curry paste for 30 seconds, mashing it with a wooden spoon. Add ⅔ cup coconut milk and mix well. Stir in the brown sugar and juice from ½ lime. Reduce heat to low and simmer to desired thickness then remove from heat.
- In a large mixing bowl, toss the dried sweet potato wedges with 1 Tbsp cooking oil, 1 tsp garlic powder, sea salt and black pepper. Spread the wedges in an even layer on a large oiled baking tray, leaving space between each so they get crispy. Roast for 22-25 minutes, turning them halfway through.
- Meanwhile, add the mushrooms to an oiled pan over medium heat, followed by 1 tsp garlic powder and the soy sauce. Mix well and cook until the mushrooms are a dark golden brown.
- Stir the remaining coconut milk into the coconut yogurt. Arrange the cooked wedges onto a serving platter. Top with curry sauce, a drizzle of the coconut yogurt mixture, and mushrooms. Garnish with cilantro, green onion, and a squeeze of lime juice. Serve immediately
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