Coconut-Curry Chicken with Sweet Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs simmered in a fragrant coconut curry sauce with sweet potatoes and bell peppers, finished with fresh cilantro for a vibrant, Whole30-compliant weeknight meal. This Southeast Asian-inspired one-pot recipe (dairy-free, paleo), ready in about 60 minutes, pairs Chicken thighs, Sweet potatoes, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Southeast Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 1.5 lbs boneless, skinless chicken thighs in a baking dish, season with 1/2 tsp salt and 1/4 tsp black pepper, and drizzle with 2 tbsp olive oil; arrange in a single layer.
  2. Step 2: Add 2 medium peeled and diced sweet potatoes (about 1 lb) and 1 medium diced red bell pepper to the baking dish; toss with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: In a small bowl, mix 2 tbsp curry powder, 3 minced garlic cloves, and 1 tbsp grated ginger; spread evenly over chicken and vegetables, then pour 1 can (13.5 oz) unsweetened coconut milk over the top.
  4. Step 4: Cover dish with foil and bake for 30 minutes, then remove foil and bake 15 more minutes until chicken reaches 165°F (74°C) and sweet potatoes are tender when pierced with a fork.
  5. Step 5: Remove from oven, sprinkle with 1/4 cup sliced green onions and 2 tbsp chopped cilantro, and let rest 5 minutes before serving.

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