Description

A cozy and flavorful one-pot curry made with tender chicken thighs, sweet potatoes, and a creamy coconut curry sauce. Naturally dairy-free and gluten-free, this hearty meal is perfect for busy weeknights and tastes even better the next day.

Ingredients

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon coconut oil (or olive oil)

1 medium onion, diced

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon salt, more to taste

1/4 teaspoon black pepper

2 cups sweet potatoes, peeled and cut into 1-inch cubes

1 can (14 oz) full-fat coconut milk

1/2 cup low-sodium chicken broth (or water)

1 tablespoon fish sauce (optional)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Cooked jasmine or basmati rice, for serving

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Instructions

Heat coconut oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Add garlic and ginger and cook for another minute until fragrant.
Stir in red curry paste, turmeric, cumin, salt, and black pepper to coat the aromatics.
Add the chicken pieces and cook for 4-5 minutes until lightly browned but not fully cooked through.
Stir in sweet potatoes, pour in coconut milk and broth, and add fish sauce if using. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 20-25 minutes until sweet potatoes are tender and chicken is cooked through.
Stir in lime juice and adjust seasoning if needed.
Serve hot over rice and garnish with fresh cilantro.

Notes

Swap chicken for chickpeas or tofu for a vegetarian version.

Add spinach or kale in the last 5 minutes of cooking for extra greens.

Use more red curry paste or add chili for extra heat.

Substitute sweet potatoes with butternut squash or carrots if needed.

Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 5g
Sodium: 590mg
Fat: 25g
Saturated Fat: 18g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 28g
Cholesterol: 95mg