Forktionary

Yellow Curry Chicken And Sweet Potatoes Recipe

Experience the vibrant flavors of Thailand with this aromatic Yellow Curry Chicken and Sweet Potatoes recipe! Tender chicken and sweet potatoes simmer in a rich, creamy coconut milk curry infused with fragrant yellow curry paste. Elevate your dish with optional additions like bamboo shoots and dried kaffir lime leaves for an authentic Thai taste. This easy-to-follow recipe is perfect for a weeknight dinner or a special occasion.

Prep Time 15 mins
Cook Time 45 mins
Calories 678.6 kcal
Protein 55g
Rating 5.0 (2 Reviews)
Yellow Curry Chicken And Sweet Potatoes 174

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Yellow Curry Chicken And Sweet Potatoes

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Yellow Curry Chicken And Sweet Potatoes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Yellow Curry Chicken And Sweet Potatoes

  1. In a large nonstick skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add 1 large onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
  2. Add 4 tablespoons of yellow curry paste and cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in 1 (13.5 ounce) can of full-fat coconut milk and 1/2 cup of water. Stir in 2 tablespoons of fish sauce and 1 tablespoon of brown sugar.
  4. Add 1 pound of cubed sweet potatoes and bring to a simmer. Reduce heat to low, cover, and cook for 10 minutes, or until slightly softened.
  5. Add 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces, and 1/4 cup chopped scallions.
  6. Stir to combine, ensuring the chicken is coated in the curry sauce.
  7. Cover and simmer for another 15-20 minutes, or until the chicken is cooked through and the sweet potatoes are tender. (Optional: Add 1 cup of bamboo shoots and 2-3 dried kaffir lime leaves during the last 5 minutes of cooking.)
  8. Serve hot with steamed rice. Garnish with extra scallions and a squeeze of lime juice (optional).

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

243g

Fat

92g

Carbs

27g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation Poultry Asian Chicken Meat Chicken Breasts