Thai Green Curry Chicken with Sweet Potatoes

Thai Green Curry Chicken with Sweet Potatoes
Thai Green Curry Chicken with Sweet Potatoes

Take a shortcut to an unforgettable meal with our aromatic Green Thai Curry Powder, and make some Green Thai Curry Chicken with Sweet Potatoes. Our seasoning blend, bright with verdant Thai seasonings like lemongrass and coriander, removes the guesswork from your dish because we’ve done most of the hard-to-find shopping for you. You want dinner in under half an hour? You’ve come to the right place.

This recipe is easy to modify for an array of dietary preferences. We formulated our Green Thai Curry Powder to have rich flavor but mild heat; you can add more heat as a recipe progresses, but you can’t take it out. If you’d like a completely mild curry simply skip the step where we add Thai Bird Chile Peppers and move on. This curry would lend itself nicely to fish or shrimp if that’s what you’re in the mood for. Are you a vegetarian? Substitute vegetable broth for chicken stock and slice about 8 ounces of button or cremini mushrooms to sauté instead of the chicken. The first time we made this recipe we made it vegetarian, and some of our taste testers are unsure which version they liked better.

Whether you make this in a vegetarian version or follow our recipe to the letter, you can take this entire dish from pan to table in 30 minutes or less; we debated about whether or not the rice took longer than the curry to prepare. Green Thai Curry Chicken with Sweet Potatoes is quick and easy and gives an exotic boost to midweek meals. It’s all done in one pan (two, counting the rice) so cleanup is easy, and it’s jam-packed with vegetables—feel good about what you eat!

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Prep Time: 15 min.
Cooking Time: 20 min.
Category: Chicken
Cuisine: Thai
Ingredients:
  • 1 tsp Coconut oil
  • 1/2 yellow onion, diced
  • 1 medium red bell pepper, seeded and diced (reserve a couple of slices for garnish)
  • 1 lb boneless chicken breasts (chicken thighs will work too)
  • 2 medium sweet potatoes, peeled and cut into cubes
  • 1 cup chicken stock
  • 3-4 Makrut Lime Leaves
  • 2 Tbsp Green Thai Curry Powder
  • 2 cups full fat coconut milk 1 14oz can
  • 2 Thai Bird Chiles, rehydrated and thinly sliced
  • 1 bag (10 oz) spinach
  • 2 cups Jasmine rice, cooked
  • Thinly sliced green onions and chopped, fresh cilantro to garnish
Instructions:
  1. Bring a wok or saucepan to medium high heat add the Coconut oil and cook the onions and bell peppers until softened
  2. Add the chicken and cook until lightly brown
  3. Add sweet potatoes, chicken stock and Makrut Lime Leaves
  4. Bring to a simmer, cover and cook until potatoes are fork tender - about 5-7 minutes
  5. Turn heat to medium low and add Thai Green Curry Seasoning and mix thoroughly
  6. Pour in coconut milk, stir to combine
  7. Add Thai Bird Chiles, stir to combine
  8. Add all of the spinach, stir, cover and cook until spinach is wilted - about 3-4 minutes
  9. Divide the rice among 4 bowls and spoon curry on top
  10. Garnish with cilantro and/or sliced green onions and reserved bell peppers
  11. Serve hot
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