Kaffir Lime Chicken Curry with Sweet Potato and Snap Peas

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

A fragrant Thai-inspired curry with tender chicken, sweet potatoes, and snap peas simmered in coconut milk and kaffir lime leaves. This Thai-inspired curry recipe, ready in about 50 minutes, pairs chicken thighs, sweet potatoes, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 30 min Serves 4 Thai cuisine 450 cal/serving

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Ingredients

1.5 lbs boneless, skinless chicken thighs
2 medium, peeled and diced sweet potatoes
1 cup fresh, trimmed snap peas
1 can (13.5 oz) light coconut milk
3 tbsp red curry paste
2 tbsp fish sauce
1 tbsp palm sugar
10 fresh (or 2 dried, crushed) kaffir lime leaves
2 cloves, minced garlic
1 inch, grated ginger
2 tbsp vegetable oil
1/4 cup fresh, chopped cilantro
2 cups cooked jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) and cook for 5-6 minutes per side until golden brown, then transfer to a plate and set aside.
Step 2: Add 2 minced garlic cloves and 1 inch grated ginger to the skillet, sautéing for 1 minute until fragrant.
Step 3: Stir in 3 tbsp red curry paste and cook for 1 minute, then add 1 cup fresh snap peas (trimmed) and 2 diced sweet potatoes (peeled, 1/2-inch cubes).
Step 4: Pour in 1 can (13.5 oz) light coconut milk, 2 tbsp fish sauce, and 1 tbsp palm sugar, then add 10 fresh kaffir lime leaves (or 2 dried, crushed). Bring to a simmer.
Step 5: Return the chicken to the skillet, cover, and simmer for 15 minutes until sweet potatoes are tender.
Step 6: Stir in 1/4 cup chopped cilantro and serve over 2 cups cooked jasmine rice with lime wedges.