Creamy Coconut Chicken & Sweet Potato Curry
Tender chicken and sweet potatoes simmered in a rich, fragrant coconut milk curry with ginger and lemongrass, served with jasmine rice. This thai-inspired one pot (gluten-free) ready in about 50 minutes pairs Chicken thighs, medium Sweet potatoes, (13.5 oz) Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 12 oz Chicken thighs
- 2 medium Sweet potatoes
- 1 can (13.5 oz) Coconut milk
- 1 tbsp Ginger
- 2 stalks Lemongrass
- 2 tbsp Red curry paste
- 1 tbsp Fish sauce
- 1 cup Brown rice
- 4 Kaffir lime leaves
- 2 tbsp Thai basil
Instructions
- Step 1: Cut chicken thighs into 1-inch pieces; season with salt and pepper. Dice sweet potatoes into 1/2-inch cubes.
- Step 2: Heat 1 tbsp oil in a pot over medium-high; brown chicken for 4 minutes until golden. Remove and set aside.
- Step 3: Finely mince ginger and chop lemongrass; sauté with curry paste for 2 minutes until aromatic.
- Step 4: Add sweet potatoes, coconut milk, fish sauce, and kaffir lime leaves. Simmer covered for 12 minutes until potatoes are tender.
- Step 5: Return chicken to pot; simmer 5 more minutes until chicken is cooked through. Stir in 1 tbsp Thai basil.
- Step 6: Serve over cooked jasmine rice, garnished with remaining basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Coconut Chicken & Sweet Potato Curry take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Coconut Chicken & Sweet Potato Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Creamy Coconut Chicken & Sweet Potato Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Coconut Chicken & Sweet Potato Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Coconut Chicken & Sweet Potato Curry gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
