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Thai Red Curry with Sweet Potatoes

This quick curry uses sweet potatoes and coconut milk to balance the heat of red curry paste. Delicious served with fragrant jasmine rice, it is a fantastic dish that will soon become a permanent fixture in your weekly meal plan.
Serves: 4
Prep Time: 15 min
Cook Time: 30 min


1 lb boneless, skinless chicken breast(s)
2 tbsp canola oil
1-2 tbsp Thai red curry paste
1 cup light coconut milk
2 cups low-sodium chicken broth
¼ tsp salt
2 cups sweet potatoe(s), cubed
½ cup cilantro, fresh, minced
½ cup green onion(s)
1 cup jasmine rice
2 cups water

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Add the oil to a large pan and heat. Cut chicken into 2 inch (5 cm) pieces. Add chicken and sear over fairly high heat until lightly browned. Add the red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.

  2. Pour the coconut milk into the pan and mix to combine, scraping bottom of the pan to remove any sediment.

  3. Add the chicken stock and the diced sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and the sauce has reduced slightly. Check seasoning and add salt if needed.

  4. Cook jasmine rice according to package directions in unsalted water.

  5. Ladle the curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and/or sliced green onions.

Helpful Tip

This red curry that is designed to be made quickly using as few ingredients as possible. Freeze leftover coconut milk for use in other recipes.

Nutrition Info

Per 545 g serving Amount
Protein33 g
Fat22 g
Saturated Fat12 g
Carbohydrate52 g
Fibre3 g
Sugar4 g
Cholesterol65 mg
Sodium350 mg
Per 545 g serving % Daily Value
Vitamin A2
Vitamin C15
Vitamin B644
Vitamin B1228