Kaffir Lime Chicken Curry with Sweet Potato and Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. Step 2: Add 2 minced garlic cloves and 1 inch grated ginger to the skillet, sautéing for 1 minute until fragrant.
  3. 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).
  4. 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.
  5. Step 5: Return the chicken to the skillet, cover, and simmer for 15 minutes until sweet potatoes are tender.
  6. Step 6: Stir in 1/4 cup chopped cilantro and serve over 2 cups cooked jasmine rice with lime wedges.

Frequently asked questions

How long does Kaffir Lime Chicken Curry with Sweet Potato and Snap Peas take to make?

Total time is about 50 minutes (20 min prep + 30 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 Kaffir Lime Chicken Curry with Sweet Potato and Snap Peas?

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 Kaffir Lime Chicken Curry with Sweet Potato and Snap Peas?

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 Kaffir Lime Chicken Curry with Sweet Potato and Snap Peas 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.

What goes well with Kaffir Lime Chicken Curry with Sweet Potato and Snap Peas?

Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes