Curried Coconut Milk Soup with Peanuts and Sweet Potatoes

This recipe serves four.


  • 2 Tbsp. Canola Oil
  • 1 Cup Thinly Sliced Onions
  • 1 Jalapeno Pepper-chopped finely
  • 1 Tbsp. Curry Powder
  • 1 ½ Cups Diced Sweet Potatoes-cut ½” pieces
  • 1 ½ Cups Chicken or Vegetable Broth
  • 1 Can Coconut Milk
  • 1 Cup Peanuts
  • To Taste Salt, Pepper, Sugar, Cilantro


  • In a heavy bottom saucepan over medium heat add the oil and onions. Cook for about 3 minutes or until very lightly golden on edges.
  • Add the jalapeno pepper and curry powder. Cook 30 seconds until aromatic.
  • Add the sweet potatoes and chicken broth, cover and bring to a boil. Cook at a gentle boil until the potatoes are tender.
  • Finish by adding the coconut milk, peanuts, and seasoning to taste with salt, pepper, sugar and cilantro. Enjoy!

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