Description
This Chicken Sweet Potato Curry is a flavorful and comforting Thai-inspired dish featuring tender chicken, sweet potatoes, and a rich coconut curry sauce. Perfect for a hearty weeknight dinner, it combines aromatic spices, creamy coconut milk, and fresh greens with a zesty lime finish.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Vegetables & Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large sweet potato, peeled and cubed
- 2 cups baby spinach or chopped kale (optional)
- Fresh cilantro for garnish
Spices & Seasonings
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon fish sauce or soy sauce
- Juice of 1/2 lime
Liquids & Oils
- 1 tablespoon coconut oil or vegetable oil
- 1 (14-ounce) can coconut milk
- 1/2 cup chicken broth or water
Instructions
- Prepare Aromatics and Spices: Heat oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté for 3–4 minutes until soft. Stir in minced garlic and grated ginger, cooking for 1 minute more until fragrant. Add red curry paste, turmeric, and cumin and cook for 30 seconds to toast the spices, enhancing their flavor.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet and cook for 4–5 minutes, stirring frequently, until the chicken is lightly browned on all sides.
- Add Sweet Potatoes and Liquids: Stir in the peeled and cubed sweet potatoes, coconut milk, chicken broth (or water), fish sauce (or soy sauce), and salt. Mix well to combine all the ingredients evenly.
- Simmer: Bring the mixture to a simmer. Cover the skillet and cook for 15–20 minutes, or until sweet potatoes are fork-tender and the chicken is fully cooked through.
- Finish and Add Greens: Stir in the lime juice and baby spinach or kale if using. Simmer uncovered for another 2–3 minutes until the greens are wilted and incorporated into the curry.
- Season and Serve: Taste the curry and adjust the seasoning if needed. Garnish with fresh cilantro and serve hot with rice or naan bread for a complete meal.
Notes
- For extra heat, add sliced fresh chili or a pinch of cayenne pepper when cooking the spices.
- This dish tastes even better the next day, so feel free to make it ahead of time and store leftovers in the fridge.
