One-Pot Coconut Curry Chicken with Sweet Potatoes

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

Chicken and sweet potatoes simmered in a creamy coconut curry sauce for a comforting one-pot meal. This thai-inspired one pot ready in about 45 minutes pairs vegetable oil, chicken thighs, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.2 (11 ratings) Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add chicken pieces and cook for 5 minutes, stirring occasionally, until browned on all sides. Remove chicken and set aside.
  2. Step 2: Add 1 diced onion to the pot and cook for 3 minutes until softened. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, and cook for 1 minute until fragrant. Stir in 2 tbsp red curry paste and cook for 1 minute.
  3. Step 3: Return chicken to the pot. Add 1 can (13.5 oz) coconut milk, 1 cup vegetable broth, 1 cup diced sweet potato, and 1 tbsp fish sauce. Bring to a simmer, then reduce heat to low and cover. Cook for 20-25 minutes, or until sweet potatoes are tender. Stir in 1 tbsp lime juice and garnish with 2 tbsp chopped cilantro.

Frequently asked questions

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

Total time is about 45 minutes (15 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 Potatoes?

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 vegetable oil from drying out.

Can I substitute ingredients in One-Pot Coconut Curry Chicken with Sweet Potatoes?

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 Potatoes 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 Potatoes?

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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