One-Pot Coconut Curry Chicken with Sweet Potato

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

A fragrant, creamy curry made with tender chicken and sweet potatoes, simmered in a coconut milk base for a comforting weeknight meal. This thai-inspired one pot ready in about 50 minutes pairs chicken thighs, sweet potatoes, coconut milk 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 30 min Serves 4 Thai cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add 1.5 lbs chicken thighs and cook for 5 minutes per side until browned. Remove and set aside.
  2. Step 2: In the same pot, add 1 medium diced onion and cook for 3 minutes until softened. Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp curry powder and cook for 30 seconds until aromatic. Add 1 can (13.5 oz) coconut milk, 1 tbsp fish sauce, and 1 tbsp lime juice. Return chicken to the pot, then add 2 medium sweet potatoes, peeled and cut into 1-inch cubes.
  4. Step 4: Bring to a simmer, then reduce heat to medium-low. Cover and cook for 20 minutes until sweet potatoes are tender and chicken is cooked through.
  5. Step 5: Stir in 2 tbsp chopped cilantro and serve with rice.

Frequently asked questions

How long does One-Pot Coconut Curry Chicken with Sweet Potato 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 One-Pot Coconut Curry Chicken with Sweet Potato?

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 Curry Chicken with Sweet Potato?

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 Curry Chicken with Sweet Potato 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 Curry Chicken with Sweet Potato?

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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