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Sweet Potato & Chicken Thai Coconut Curry

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tablespoon light cooking oil
  • 2-3 garlic cloves minced
  • 2 cups small cubed sweet potato
  • 2 chicken breasts chopped into bite-sized pieces
  • 1 tablespoon Thai red curry paste
  • 1 can coconut milk 400 ml
  • 2 cups roughly chopped bok choy
  • 1 red pepper sliced
  • salt to taste
  • squeeze of fresh lime
  • fresh cilantro leaves or Thai basil leaves for garnish


  • Heat oil in a deep heavy-bottomed pot and add in the minced garlic. Once the garlic starts to sizzle, add in chopped sweet potatoes and stir-fry for 3-4 minutes till it starts to get lightly brown along the edges.
  • Add in chicken pieces and curry paste, and stir-fry for another minute or two.
  • Stir in coconut milk and let it cook covered on medium-low heat for 5-6 minutes till the chicken and sweet potatoes have cooked through.
  • Add in bok choy and red peppers, season with salt and let it cook for another couple of minutes.
  • Squeeze some fresh lime juice and garnish with fresh cilantro leaves. Serve warm over steamed rice.