Description
This Chicken Sweet Potato Curry is a flavorful and wholesome Thai-inspired dish combining tender chicken, nutrient-rich sweet potatoes, and creamy coconut milk infused with aromatic spices and red curry paste. Perfect for a comforting weeknight dinner, it’s naturally gluten-free and dairy-free, offering a balanced mix of protein, healthy fats, and vibrant flavors.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 large sweet potato, peeled and diced (about 2 cups)
Spices and Flavorings
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
Liquids and Oils
- 2 tablespoons olive oil or coconut oil
- 1 can (14 oz) coconut milk
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fish sauce or soy sauce
- Juice of 1/2 lime
Garnish
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat the oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and fresh grated ginger, cooking for an additional 30 seconds until fragrant.
- Add Spices and Curry Paste: Mix in the red curry paste, ground turmeric, ground cumin, and chili flakes if using. Cook this fragrant mixture for about 1 minute to release the spices’ flavors.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet, seasoning lightly with salt and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
- Add Sweet Potatoes and Liquids: Stir in the diced sweet potatoes, coconut milk, low-sodium chicken broth, and fish sauce or soy sauce. Bring the mixture to a gentle simmer.
- Simmer Until Cooked: Reduce heat to low, cover the skillet, and let the curry simmer for 15–20 minutes, or until the sweet potatoes are fork-tender and the chicken is completely cooked through.
- Finish and Serve: Stir in the fresh lime juice, then taste and adjust seasoning with additional salt or pepper if needed. Serve the curry hot, garnished with chopped fresh cilantro.
Notes
- Serve over jasmine rice, cauliflower rice, or with warm naan bread for a complete meal.
- Add spinach, green beans, or other quick-cooking vegetables in the last few minutes of simmering for added nutrition and color.
- Leftovers store well in an airtight container in the refrigerator and often taste even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
