Thai Red Curry Chicken with Sweet Potato
Thai Red Curry with Chicken is a creamy, comforting one-pot meal made with tender chicken, sweet potatoes, kale, and a rich coconut curry sauce. It’s ready in about 30 minutes and tastes even better the next day, making it perfect for busy weeknights.
I love experimenting with different vegetables in curry, and this combination of sweet potatoes and kale quickly became one of my favorites. While it’s not completely traditional, the flavors work beautifully together, and one of the best things about Thai curry is how easy it is to customize with your favorite protein and vegetables.
Ingredient Notes
This easy curry comes together with a handful of flavorful ingredients.
- Chicken breast: Thinly sliced so it cooks quickly. Chicken thighs also work well.
- Thai red curry paste: I recommend Maesri or Mae Ploy for the most authentic flavor. If using a milder brand like Thai Kitchen, you’ll likely need more curry paste.
- Coconut milk: Full-fat coconut milk creates the richest, creamiest sauce. Shake the cans well before opening.
- Sweet potatoes: Add natural sweetness and become perfectly tender as they simmer.
- Kale: Wilts into the curry at the end while adding color and nutrients.
- Fish sauce: Adds authentic savory flavor. Substitute salt for a vegetarian version.
- Coconut sugar: Balances the spice and acidity with a touch of sweetness.
Tips and Notes
- Adjust the curry paste. Different brands vary in spice and flavor, so taste the curry after adding the coconut milk and adjust as needed.
- Cut the sweet potatoes evenly. This helps them cook at the same rate.
- Add the kale last. It only needs a few minutes to wilt.
- Customize the curry. Chickpeas, bell peppers, tofu, or other vegetables are delicious additions.
- Taste before serving. Add more fish sauce or coconut sugar until the flavors are balanced.
How to Make Thai Red Curry with Chicken
- Cook the curry paste in coconut oil until fragrant, then add the chicken and cook until it’s no longer pink.
- Stir in the sweet potatoes and coconut milk, then simmer until the potatoes are tender. Taste the curry and adjust the seasoning with fish sauce and coconut sugar if needed. Turn off the heat, stir in the kale, and let it wilt before serving.
Serving and Storage
Serve Thai Red Curry with Chicken over jasmine rice, brown rice, rice noodles, cauliflower rice, or zucchini noodles for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop as the curry sits, making it even more delicious the next day.
Thai Red Curry Chicken with Sweet Potato FAQs
Yes. Replace the chicken with tofu or chickpeas, use vegetable broth if needed, and substitute salt or soy sauce for the fish sauce.
Bell peppers, bamboo shoots, green beans, zucchini, broccoli, and spinach all work well in this curry.
Yes. Let the curry cool completely, then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Curry Recipes:
Thai Red Curry Chicken with Sweet Potato Recipe
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Ingredients
- 2 tablespoon Coconut Oil or oil of your choice
- 1-2 tablespoon Red Curry Paste Maseri and Mae Ploy brand is a lot spicier, 2 Tbsp will be pretty spicy. If you are using the Thai Kitchen Brand, then you'll need to use double or more to get the same spice level and flavor.
- 1 pound Sliced Chicken Breast or Protein of your choice
- 1 Cup Diced Sweet Potato
- 2 Cans Full Fat Coconut Milk
- 1 tablespoon Fish Sauce Use more or less depending on your taste and the type of curry paste you used. Or can substitute salt.
- 1 teaspoon Coconut Sugar Or Regular sugar and use more or less depending on your taste.
- 3 Cups Kale Rinsed, and leaves broken apart.
- Rice, Noodles, Zoodles or Cauliflower rice For serving
Instructions
- Heat coconut oil in a large pot with a lid over medium high heat. Add curry paste and stir in oil until it becomes fragrant. About 1 minute.
- Add chicken breast and coat with curry paste, cook till no longer pink.
- Add diced sweet potato and stir to coat in the curry paste. Add both cans of coconut milk and give it a good stir. Close lid and bring to a light boil, then stir and reduce heat to simmer until sweet potato becomes tender. About 10 minutes.
- Turn off the heat. Taste first, and see if you need fish sauce and sugar. All curry pastes have different flavor profiles, so always taste first to see what is lacking.
- Add kale and place lid on to wilt for a couple minutes. Serve with Rice, cauliflower rice, zoodles, or noodles.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
