Quick Look at this Easy Sweet Potato Chicken Curry
- Ready In: 30 minutes!
- Serves: 8
- Main Ingredients: chicken thighs, sweet potatoes, bell peppers, coconut milk, curry paste, bamboo shoots, lime, and ginger!
- Dietary Info: Dairy-Free and Gluten-Free
- Big Flavor: creamy coconut curry, warm spices, and natural sweetness from the sweet potatoes and bell peppers that bring so much flavor to every bite!
- Best For: easy weeknight dinners, feeding a crowd, or meal prepping for the week.
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Why You Need This Chicken Sweet Potato Curry
- Warm & Cozy Comfort Food with warm curry spices, creamy coconut milk and hearty vegetables.
- Boost of protein from those tender chicken thighs!
- One Pot Dinner – everything cooks together for easy clean-up.
- Flexible – easy to serve over rice, easy cauliflower rice, or your favorite grain!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Thighs – highly recommend using this cut of chicken for the extra flavor, but chicken breasts could also be used (they may need a longer simmer time).
- Coconut Milk – this might separate in the can. Make sure that both cans of coconut milk are reincorporated with an immersion blender before adding to the pot.
- Curry Paste – love the mild warmth of Thai Kitchen’s Curry Paste that is delicious without being too spicy.
- Sweet Potatoes + Bell Peppers – hearty vegetables that add a subtle sweetness to all of the warm flavors.
- Lime Juice + Lime Zest – a touch of acidity brings light and bright flavor and amplifies all the other flavors in the pot.
How To Make Sweet Potato Chicken Curry
Step 1 – Sear the cut-up chicken thighs and remove from the pot.
Step 2 – Sauté the onion and garlic, then add the veggies to soften.
Step 3 – Add the remaining ingredients and bring to a simmer.
Step 4 – Return the chicken to the pot and simmer for 10-15 minutes.
Erin’s Testing Tips: What We Learned
– Cut the sweet potatoes uniformly, so they finish around the same time (they should be about 1/2 inch cubes).
– Spice Level – feel free to use a bolder curry paste or to use more of it for a stronger flavor. Red pepper flakes can also be added to increase the spice level.
– Don’t skip the lime – using both lime zest and fresh lime juice helps to amplify all the flavors of the dish and can’t be skipped!
– Make it Vegetarian – this recipe has been testing with and without chicken, so feel free to make it a meatless meal and skip the chicken.
Best Ways To Serve Chicken and Sweet Potato Curry with Coconut Milk
This cozy and flavorful curry can be enjoyed a variety of ways, here are a few ideas:
- Solo – keep it simple and enjoy as a creamy soup with warm flavor!
- Over Rice – ladle the curry over your favorite basmati rice, jasmine rice, or white rice.
- Cauliflower Rice – option to enjoy over homemade cauliflower rice, coconut cauliflower rice or your favorite store-bought version.
- Toppings – add a little fresh basil on top, chopped cashews for an added crunch, and lime wedges for a fresh squeeze of lime juice!
Sweet Potato Chicken Curry FAQs
Yes, feel free to start with a smaller amount of curry paste and gradually increase to your desired level.
Curry typically thickens as it cools. If you prefer a thinner consistency, simply add splashes of chicken broth or coconut milk.
Yes, let it cool and transfer to a freezer-safe container (leaving room for expansion). Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or in a pot on the stove top.
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Ingredients
- 2 tablespoon extra virgin olive oil
- 1.25 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- kosher salt and ground black pepper
- ½ sweet yellow onion, chopped (about ½ cup)
- 2 tablespoons garlic, minced
- 3 sweet potatoes, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cans full-fat coconut milk
- 8 ounces red curry paste
- 1 can bamboo shoots
- zest of 1 whole lime
- juice of ½ a lime
- 1 teaspoon fresh ginger, grated
- ½ teaspoon ground turmeric
Serving Suggestions:
- cooked rice
- fresh basil, chopped
- lime wedges
Instructions
- Sauté: Bring a large dutch oven to a medium-high heat and drizzle with 1 tablespoon extra virgin olive oil. Season the cut-up chicken thighs with kosher salt and ground black pepper and sear them in the large pot for 1-2 minutes. Remove chicken and set aside.
- Sauté: Return the pot to a medium-high heat and sauté the chopped onion and 2 tablespoons garlic for 1-2 minutes or until softened. Add diced sweet potatoes, diced green bell pepper, and diced red bell pepper. Move around the pot to sauté for 2-3 minutes. Season with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.
- Simmer: Add 2 cans full-fat coconut milk, 8 ounces red curry paste, 1 can bamboo shoots, zest of 1 whole lime, juice of ½ a lime, 1 teaspoon fresh ginger, and ½ teaspoon ground turmeric. Mix to combine and bring to a simmer. Add the seared chicken thighs back to the pot and let it all simmer for 10-15 minutes or until the sweet potatoes are firm but tender.
- Adjust: Taste and add additional salt, ginger, or lime juice, as desired.
- Serve: Enjoy with some fresh basil as garnish over some cooked rice!
Notes
- Coconut Milk: if the canned coconut milk has separated, be sure to reincorporate with an immersion blender before adding to the pot.
- Serving Suggestions: Enjoy the curry all by itself, serve over your favorite white rice, or bring even more flavor with homemade coconut rice.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Originally published on 9/16/20. Retested and new photos added on 9/21/26.
Jennifer says
This looks delicious and I’m planning on making it soon! What brand of red curry do you use?
Erin says
Hi Jennifer – I use the 4oz Thai Kitchen red curry paste!