Creamy Thai Chicken and Sweet Potato Curry with Coconut Milk
A fragrant and comforting Thai-inspired curry featuring tender chicken and velvety sweet potatoes simmered in a rich coconut sauce. Perfect for spring evenings when you crave something warming yet fresh with vibrant Thai aromatics.
Ingredients
- 500g chicken breast, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and cubed (about 400g)
- 400ml coconut milk
- 200ml chicken stock
- 3 tablespoons Thai red curry paste
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 100g baby spinach
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh coriander, for garnish
- Steamed jasmine rice, to serve
Instructions
Heat vegetable oil in a large deep pan or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown and internal temperature reaches 75°C. Remove and set aside.
In the same pan, add the onion and cook for 3 minutes until softened. Add the garlic, ginger, and Thai red curry paste, stirring for 1 minute until fragrant.
Add the cubed sweet potatoes and stir to coat in the curry paste. Pour in the coconut milk and chicken stock, bringing to a gentle boil.
Reduce heat to medium-low, cover and simmer for 15 minutes until sweet potatoes are tender when pierced with a fork.
Return the cooked chicken to the pan along with the sliced red bell pepper. Simmer uncovered for 5 minutes, ensuring chicken is heated through to 75°C internal temperature.
Stir in the fish sauce, brown sugar, and baby spinach. Cook for 2 minutes until spinach wilts.
Remove from heat and stir in fresh lime juice. Taste and adjust seasoning if needed.
Serve hot over steamed jasmine rice, garnished with fresh coriander leaves.
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