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1 Comment A nice hearty sweet potato curry with chicken. You use coconut milk for the sauce and flavor it with kaffir lime and red curry paste. The curry can be eaten without rice, but with rice or cauliflower rice it is more filling. Nothing better than a steaming big bowl of curry!
Table of contents
Why You’ll Love This Recipe
It is not secret that I love sweet potatoes. And in my never ending quest to give you all sorts of different recipes with different kinds of vegetables, I might go a little crazy on the sweet potato. This is an absolute favorite of mine. Next to the Sweet potato and spinach dahl and the loaded sweet potatoes with tomatoes!
Recipe Ingredients
To make the curry, you need the following ingredients (check the recipe card for full details)
- Sweet potato
- Chicken breast – you can also use chicken thighs. But just whatever you like best.
- Red curry paste – I like to use a thai red curry paste here but you can also use curry powder or chili powder if you prefer.
- Kaffir lime leaves – you can buy these at a toko or online from this site.
- Coconut milk – you can use lite coconut milk or full fat. It’s handy to add the coconut milk at the end and heat it up. If you cook it too long, the coconut milk can split.
- Cilantro – use fresh cilantro leaves here. If you hate cilantro, you can omit it.
- scallions – to sprinkle on top
- Ginger – fresh, grated or use ground ginger
- fish sauce
- Brown sugar – optional. You don’t have to use sugar.
- chicken stock
You can serve the sweet potato curry with brown rice, basmati rice, jasmine rice or cauliflower rice. You could even go with rice noodles, although I don’t prefer it that way. I find the chicken curry works best with rice or naan bread. You can also serve it with some green beans and garlic.
Tip: You can find kaffir lime leaves at most Asian grocery stores. They freeze well and last for months!
How To Make The Sweet Potato Curry
Now making this recipe is quite simple to do as it is an easy one-pot meal (except the rice if you’re using that). I love easy recipes like this. The total cooking time depends a bit on how big you’re slicing your sweet potatoes, as they will need the longest time to cook.
You start by sweating down the curry pasta on medium heat. Add the chicken pieces in next and cook them for a bit until golden brown and all chicken has a bit of curry pasta on the pieces. Add ginger, kaffir lime, chicken stock and the sweet potatoes in an bring to the boil. Let it simmer until the sweet potatoes are cooked. This could be somewhere around 20 minutes.
Add the lime juice, fish sauce, coconut milk and sugar (if using) last and just heat it through. No need to cook it anymore. Serve the sweet potato curry with the rice and some lime wedges. Stir scallion through at the last minute as well.
What to Serve with Sweet Potato Curry
- Basmati or jasmine rice
- Brown rice
- Cauliflower rice (for a low-carb option)
- Naan or flatbread
- Steamed green beans or roasted broccoli
FAQ Sweet Potato Curry
Yes you can prepare this in a slow cooker or instant pot as well. The sweet potato might fall apart though if you leave it in for too long. 3-4 hours in the slow cooker should be plenty of time.
Absolutely! It will be even better the next day 🙂
If you don’t like the taste of coconut but still want to make the sweet potato curry you can replace it with heavy cream. Make sure to adjust seasoning if needed.
You can store the curry in an airtight container for abour 2-3 days in the fridge. You can also easily freeze in freezer bags.
You can make this delicious curry with regular potatoes too. I like to use the tender sweet potatoes but if you want to use other potatoes make sure to double check if they are cooked through. Most regular potatoes need more cooking time.
Are you a fan of sweet potato?
You might want to have a look at the below sweet potato recipes as well!
- Sweet potato soup with chicken
- Peanut soup with sweet potatoes
- Loaded sweet potatoes
- Sweet potato spinach dahl
Sweet potato curry with chicken
Ingredients
- 3 tbsp red curry paste
- 300 gr chicken fillet roughly chopped
- 1 tbsp grated ginger
- 3 kaffir lime leaves or djeroek poeroet, lightly bruised
- 200 ml coconut milk
- 300 ml chicken stock
- 450 gr orange sweet potatoes peeled and cut into cubes
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1/2 bunch cilantro
- 2 spring onions cut into little rings
- rice to serve
How to make the sweet potato curry
- Place a large skillet over medium-high heat. A nonstick wok is ideal. First, add the curry paste to the pan and fry until it starts to smell. Be careful not to burn it! Add the meat and stir-fry for 4 minutes. Make sure the meat gets a layer of curry paste around it. Add the ginger, kaffir lime, sweet potato and stock and simmer for about 20 minutes with the lid on the pan.
- Finally, stir in the lime juice, coconut milk, fish sauce and sugar. Warm for a few minutes before serving.
- Serve the sweet potato curry with the fresh coriander and spring onions.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
If you love curry than this fragrant curry with sweet potatoes and chicken is a winner!