Description
A flavorful and comforting Thai-inspired Chicken Sweet Potato Curry made with tender chicken, sweet potatoes, and a rich coconut milk base infused with red curry paste and warm spices. This one-pot stovetop dish is perfect for a wholesome weeknight dinner and can be enjoyed with rice or naan.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large sweet potato, peeled and diced
- Fresh cilantro, for garnish
Spices and Seasonings
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon fish sauce or soy sauce
Liquids and Oils
- 1 tablespoon coconut oil or vegetable oil
- 1 (14 oz) can coconut milk, full fat
- 1/2 cup chicken broth or water
Instructions
- Heat the oil: In a large skillet or Dutch oven over medium heat, warm 1 tablespoon coconut or vegetable oil until shimmering. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
- Sauté aromatics: Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring frequently, until fragrant and aromatic.
- Toast spices and brown chicken: Add 2 tablespoons red curry paste, 1 teaspoon turmeric, and 1 teaspoon cumin. Cook, stirring continuously, for 1–2 minutes to toast the spices. Then add the chicken pieces and cook for 3–4 minutes until they start to brown slightly on the outside.
- Add vegetables and liquids: Stir in the diced sweet potato, coconut milk, chicken broth, salt, and pepper. Add 1 tablespoon lime juice and 1 tablespoon fish sauce or soy sauce. Bring the mixture to a gentle simmer.
- Simmer until cooked: Cover the pan and cook for 15–20 minutes, stirring occasionally, until the chicken is fully cooked through, and the sweet potatoes are tender.
- Thicken the curry: Remove the lid and simmer uncovered for an additional 5 minutes if the curry needs to thicken. Taste and adjust seasoning if necessary.
- Serve and garnish: Serve the curry hot, garnished with fresh cilantro. Enjoy it over steamed rice or with warm naan bread for a complete meal.
Notes
- Add a handful of spinach or kale during the last 5 minutes of cooking to include extra greens.
- This curry can be made ahead and actually tastes even better the next day as flavors develop.
- For a vegetarian option, substitute chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth.
- Adjust the amount of red curry paste to your preferred spice level.
