Thai Red Curry Chicken with Sweet Potatoes
A cozy, midweek dish that brings the warmth of Thai red curry into your kitchen with tender chicken, creamy coconut milk, and sweet potatoes. Simple pantry staples, a gentle simmer, and big flavor without fuss.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 Tbsp neutral oil (vegetable or canola)
- 2 Tbsp Thai red curry paste
- 1 can coconut milk (14 oz)
- 1 cup chicken broth
- 2 medium sweet potatoes, peeled and cubed
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 Tbsp fish sauce
- 1 Tbsp brown sugar or palm sugar
- 1 Tbsp lime juice
- Fresh cilantro or Thai basil, for garnish
- Optional sliced red chili or chili flakes for heat
Instructions
- Pat the chicken dry and season lightly with salt. This helps every bite stay juicy as it cooks.
- In a large skillet or wide pot, heat the oil over medium-high heat. Add the chicken and sear until lightly browned on the edges, about 4-5 minutes. You don’t need to cook it through completely at this stage.
- Push the chicken to the side, add the curry paste to the pan, and let it bloom for about 20-30 seconds. Stir it into the chicken to coat well and wake up the spices.
- Pour in the coconut milk and chicken broth. Stir to combine. Add the sweet potatoes, onion, garlic, and ginger. Bring to a gentle simmer.
- Reduce the heat to medium-low and simmer uncovered for about 15-20 minutes, or until the sweet potatoes are tender and the sauce has thickened slightly.
- Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust: a squeeze more lime, a pinch more sugar, or a splash more fish sauce can balance the flavors.
- If you like it hotter, add a pinch of red chili flakes. For a smoother texture, you can mash a few sweet potato chunks against the back of the spoon to thicken the curry a touch.
- Garnish with chopped cilantro or Thai basil before serving. Serve hot over steamed jasmine rice or with crusty bread to sop up the sauce.