Yellow Curry Chicken and Sweet Potatoes
Warm up your dinner table with this flavorful Yellow Curry Chicken and Sweet Potatoes, a soul-satisfying dish that combines tender chicken thighs, creamy coconut milk, and earthy sweet potatoes in a fragrant yellow curry sauce. Infused with aromatic spices like garlic, ginger, and a bold yellow curry paste, this one-pan meal strikes the perfect balance of savory, sweet, and tangy with the addition of fish sauce, brown sugar, and a splash of fresh lime juice. Ready in just under an hour, this recipe is perfect for busy weeknights or an impressive weekend meal. Serve it over a bed of fluffy jasmine rice and garnish with fresh cilantro for a vibrant, restaurant-quality presentation at home. Whether you're a curry enthusiast or new to exploring Thai-inspired flavors, this dish is bound to become a family favorite!
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 2 medium Sweet potatoes (peeled and cubed)
- 1 can (13.5 oz) Coconut milk (full-fat)
- 3 tbsp Yellow curry paste
- 1 cup Chicken broth
- 1 medium Onion (diced)
- 3 Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 2 tbsp Vegetable oil
- 1 tbsp Fish sauce
- 1 tbsp Brown sugar
- 1 tbsp Lime juice
- 2 tbsp Fresh cilantro (chopped)
- 4 cups (for serving) Cooked jasmine rice
Instructions
Heat the vegetable oil in a large, deep skillet or pot over medium heat.
Add the diced onion and sauté for 2-3 minutes until it becomes soft and translucent.
Stir in the garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the yellow curry paste and cook for 1-2 minutes, stirring constantly to help release its flavors.
Pour in the coconut milk and chicken broth, stirring to combine.
Bring the mixture to a simmer, then add the cubed sweet potatoes.
Allow the curry to simmer for 10 minutes, stirring occasionally.
Cut the chicken thighs into bite-sized pieces and add them to the curry.
Stir in the fish sauce and brown sugar, and let the curry simmer for another 15 minutes, or until the chicken is fully cooked and the sweet potatoes are tender.
Stir in the lime juice, and taste to adjust seasoning if needed.
Remove the curry from the heat and garnish with fresh cilantro.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
3491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 43.9 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3975 mg | 85% | |
*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.
