This is one of my absolute favorites when I need something warm, creamy, and incredibly delicious on a busy weeknight. This creamy Thai chicken and sweet potato curry combines the best flavors from Thai cuisine – velvety coconut milk, aromatic curry paste, and the natural sweetness of sweet potato. It’s a dish that feels a bit exotic, but is surprisingly easy to make at home.
I love how the sweet potatoes soak up all that fantastic curry flavor, and the chicken becomes tender and juicy. This is a dinner that makes the whole family smile, and I promise you’ll make it again and again. If you love Thai food, you should also check out Thai red curry with salmon and green beans – another favorite in our house.
Best served with steamed rice that soaks up the delicious sauce. Trust me, it’s worth it!
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Ingredienser
- 600 g chicken breast, diced
- 2 medium sweet potatoes (about 400 g), peeled and diced
- 1 red bell pepper, chopped
- 1 can (400 ml) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 piece fresh ginger (about 2 cm), grated
- 1 lime, juice only
- 2 tbsp neutral oil
- 1 handful fresh cilantro, roughly chopped
- Salt and pepper to taste
- Rice for serving
Fremgangsmåte
Heat the oil in a large pot or wok over medium-high heat. Sear the chicken pieces until golden on all sides, about 5-6 minutes. Remove the chicken from the pot and set aside.
In the same pot, add a bit more oil if needed, and sauté the garlic and ginger for about 30 seconds until fragrant. Stir in the curry paste and cook for 1 minute until it starts releasing its aroma.
Pour in the coconut milk and stir well to dissolve the curry paste. Add the sweet potato cubes, fish sauce, soy sauce, and sugar. Bring to a boil, then reduce to medium heat and simmer for 12-15 minutes until the sweet potatoes are tender.
Return the chicken to the pot along with the bell pepper pieces. Let the curry simmer for another 5 minutes until the chicken is cooked through and the peppers are soft but still have a bit of bite. Season to taste with lime juice, salt, and pepper.
Sprinkle with fresh cilantro and serve with steamed rice. If you want something extra authentic, you can also serve it with Pad Thai with shrimp as a side dish another day.
Notater
Tip: If you like it extra spicy, add a chopped chili pepper along with the garlic and ginger. You can also swap the chicken for pork or shrimp for variation.
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