Thai-Ish Sweet Potato And Chicken Curry Recipe

Name: Thai-Ish Sweet Potato And Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Boneless Skinless Chicken Thighs, Halved; 2 Tablespoons Curry Powder, Divided; 2 Tablespoons Vegetable Oil; 1 whole Onion, Diced; 3 cloves Garlic, Minced; 2 Tablespoons Ginger, Peeled And Minced; 2 Tablespoons Lemongrass, Minced; 2 Tablespoons Curry Paste; 1 teaspoon Chili Garlic Sauce; 2 cans Coconut Milk; 2 cups Chicken Broth; 2-1/2 teaspoons Fish Sauce; 2 teaspoons Sugar; 3 cups Sweet Potato, Cut Into Large Chunks

Servings: persons

3 pounds Boneless Skinless Chicken Thighs, Halved
2 Tablespoons Curry Powder, Divided
2 Tablespoons Vegetable Oil
1 whole Onion, Diced
3 cloves Garlic, Minced
2 Tablespoons Ginger, Peeled And Minced
2 Tablespoons Lemongrass, Minced
2 Tablespoons Curry Paste
1 teaspoon Chili Garlic Sauce
2 cans Coconut Milk
2 cups Chicken Broth
2-1/2 teaspoons Fish Sauce
2 teaspoons Sugar
3 cups Sweet Potato, Cut Into Large Chunks

1
Toss the chicken with half the curry powder and let marinate while you prepare the other ingredients, about half an hour.
2
Heat the oil in a large dutch oven and brown the chicken in 3-4 batches, over high heat, turning as soon as the pieces brown enough to unstick themselves from the bottom of the pan. Place the browned chicken in a bowl and set it aside. Reduce the heat to medium and, in the same pot, sautee the onion, garlic, ginger and lemongrass until the onions are translucent and some of the liquid has released. Add the remaining curry powder, curry paste, and chili sauce, along with the fatty part of the coconut milk, skimmed off the top of the can (reserve the remaining milk). Stir it together and let it cook down a few minutes, scraping the bottom of the pan with a wooden spoon.
3
Add the remaining coconut milk, the chicken broth, fish sauce, and sugar, and bring to a boil. Add the chopped sweet potatoes and the browned chicken and reduce the heat to low. Let it simmer until the potatoes are cooked through and the chicken pulls apart easily, about half an hour.
4
Serve with steamed rice and garnish with cilantro, green onion and fresh squeezed lime.

1176

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds Boneless Skinless Chicken Thighs, Halved, 2 Tablespoons Curry Powder, Divided, 2 Tablespoons Vegetable Oil, 1 whole Onion, Diced, and more.

Yes, Thai-Ish Sweet Potato And Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai-Ish Sweet Potato And Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions