One-Pot Thai Coconut Chicken Curry with Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 developed and reviewed.

A cozy, fragrant curry simmered with tender chicken, creamy coconut milk, and sweet potatoes, infused with Thai spices and fresh herbs. This Thai-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, coconut oil, red curry paste 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.

Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 400 cal/serving

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Ingredients

1 lb, cut into 1-inch pieces boneless skinless chicken thighs
2 tbsp coconut oil
2 tbsp red curry paste
3 minced garlic cloves
1 tbsp grated ginger root
2 medium, peeled and diced into 1-inch cubes sweet potatoes
1 can (14 oz) coconut milk
1 cup chicken broth
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp lime juice
1/4 cup, chopped fresh Thai basil leaves
to taste salt
for garnish, optional red chili slices

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat until melted and hot. Add 1 lb chicken thigh pieces and sauté for 5 minutes, stirring occasionally until they begin to brown.
Step 2: Stir in 2 tbsp red curry paste, 3 minced garlic cloves, and 1 tbsp grated ginger, cooking for 1-2 minutes until fragrant and the chicken is well coated.
Step 3: Add 2 diced medium sweet potatoes, 1 can (14 oz) coconut milk, and 1 cup chicken broth. Stir in 1 tbsp fish sauce and 1 tsp brown sugar. Bring the mixture to a gentle simmer.
Step 4: Cover and cook for 20 minutes, stirring occasionally, until the sweet potatoes are tender and the chicken is cooked through.
Step 5: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh Thai basil. Season with salt to taste and garnish with red chili slices if desired.