One-Pot Coconut Chicken Curry with Sweet Potatoes and Peas

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

A fragrant, creamy curry made with tender chicken, sweet potatoes, and peas in a coconut milk base, ready in 40 minutes with minimal cleanup. This thai-inspired one pot ready in about 40 minutes pairs chicken thighs, coconut oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1.5 lbs chicken thigh pieces and cook for 5 minutes until browned on all sides, then remove and set aside.
  2. Step 2: Add 1 diced onion to the pot and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add 2 tbsp curry powder to the pot and stir for 30 seconds until fragrant, then pour in 1 can (13.5 oz) coconut milk, 2 tbsp soy sauce, and 1/2 tsp salt. Bring to a gentle simmer.
  4. Step 4: Return the browned chicken to the pot, add 2 cups cubed sweet potatoes, and stir to combine. Cover and simmer for 15 minutes until sweet potatoes are tender when pierced with a fork.
  5. Step 5: Stir in 1 cup frozen peas and 1 tbsp lime juice, then cook uncovered for 3-4 minutes until peas are heated through and the sauce thickens slightly. Adjust seasoning with salt if needed.

Frequently asked questions

How long does One-Pot Coconut Chicken Curry with Sweet Potatoes and Peas take to make?

Total time is about 40 minutes (15 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 One-Pot Coconut Chicken Curry with Sweet Potatoes and 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 One-Pot Coconut Chicken Curry with Sweet Potatoes and 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 One-Pot Coconut Chicken Curry with Sweet Potatoes and 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 One-Pot Coconut Chicken Curry with Sweet Potatoes and Peas?

Thai one pot 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.

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