Thai Curry Chicken with Sweet Potato
Savor the vibrant flavors of Thai cuisine with this irresistible Thai Curry Chicken with Sweet Potato recipe. Featuring tender bites of chicken thighs, creamy coconut milk, and the perfect balance of sweet and savory from red curry paste and sweet potatoes, this dish is a comforting bowl of pure indulgence. Bright red bell peppers, aromatic fresh ginger, and a splash of lime juice lend a refreshing zest, while fish sauce and brown sugar enrich the broth with authentic depth. Ready in just 50 minutes, this curry is a perfect weeknight dinner that's as easy to make as it is satisfying. Serve it over fluffy jasmine rice and garnish with fresh cilantro for a stunning dish that will transport your taste buds straight to Thailand. Ideal for fans of bold flavors and wholesome ingredients, this one-pot wonder will quickly become a family favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 medium Sweet potatoes
- 1 large Red bell pepper
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 3 tablespoons Thai red curry paste
- 400 milliliters Coconut milk (full-fat)
- 250 milliliters Chicken broth
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Fresh lime juice
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Peel the sweet potatoes and cut them into bite-sized cubes. Set aside.
Slice the red bell pepper into thin strips and dice the yellow onion. Mince the garlic and grate the ginger. Cut chicken thighs into bite-sized pieces.
Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat. Add the diced onion and sauté until softened, about 3 minutes.
Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
Stir in the Thai red curry paste and cook for 1-2 minutes, allowing the flavors to bloom.
Add the chicken pieces to the skillet and cook, stirring, for 4-5 minutes until they are lightly browned on the outside.
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
Add the cubed sweet potatoes to the skillet, cover, and cook for 15-20 minutes or until the sweet potatoes are tender.
Stir in the red bell pepper strips, fish sauce, and brown sugar. Allow to simmer for another 5 minutes.
Before serving, stir in the fresh lime juice and adjust seasoning with salt if needed.
Serve hot over a bed of jasmine rice and garnish with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 13.9 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
