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Coconut Lime Chicken and Sweet Potato Curry
4.8 from 93 votes

Coconut Lime Chicken and Sweet Potato Curry

Coconut Lime Chicken and Sweet Potato Curry combines bite-sized chicken pieces and tender sweet potatoes simmered in a lightly spiced Thai red curry sauce enriched with coconut milk. Aromatics like onion, garlic, and ginger build depth while lime zest and juice add bright citrus notes that balance the warmth of coriander and the richness of coconut milk. Fresh cilantro and optional brown sugar finish the curry with freshness and subtle sweetness.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6 servings
Calories: 445 kcal
Course: Lunch
Cuisine: Thai

Ingredients

  • 3 tablespoons coconut oil or olive oil
  • 1 onion diced small, large sweet Vidalia or yellow
  • 1 pound chicken breast diced into bite-sized pieces, boneless, skinless
  • 3 to 5 cloves garlic finely minced or pressed
  • 2 to 3 teaspoons ground ginger finely chopped, or 1 tablespoon fresh ginger
  • 2 teaspoons ground coriander
  • 1 sweet potato peeled and diced into 1/2-inch pieces, extra-large or 2 medium
  • coconut milk one 15-ounce can, lite
  • ¼ cup Thai red curry paste
  • 2 teaspoon kosher salt or to taste
  • 1 teaspoon black pepper or to taste, freshly ground
  • 1 to 2 teaspoons lime zest or to taste
  • ¼ cup lime juice
  • 2 to 4 tablespoons cilantro finely minced, fresh
  • 2 to 4 tablespoons brown sugar packed; optional and to taste
  • rice optional, for serving

Instructions

    Cup of Yum
  1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  2. Add the chicken and cook to sear for about 2 minutes; flip often to ensure even searing.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. Add the sweet potatoes, coconut milk, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium-low, cover, and allow mixture to gently boil for about 5 minutes. Remove the lid and allow mixture to boil, uncovered, for about 5 minutes or until sweet potatoes are done.
  5. Add the lime zest, lime juice, cilantro, stir to combine, and taste.
  6. Optionally or as desired, add brown sugar. I find the brown sugar balances the lime zest and juice and I enjoy some light sweetness but if you do not, omit it. Also, if desired, add additional curry paste, salt, pepper, etc. to taste.
  7. Serve immediately and optionally with rice.

Notes

  • The curry thickens as it sits because the chicken and sweet potatoes absorb liquid, so initial sauciness reduces over time.
  • Store leftovers airtight in the refrigerator for up to five days or freeze for up to three months.
  • Adjust seasoning with extra curry paste, brown sugar, salt, or pepper to suit taste preferences.

Nutrition Information

Serving 1serving Calories 445kcal (22%) Carbohydrates 36g (12%) Protein 28g (56%) Fat 22g (34%) Saturated Fat 16g (80%) Polyunsaturated Fat 5g (29%) Cholesterol 67mg (22%) Sodium 823mg (34%) Fiber 3g (12%) Sugar 13g (26%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 445

% Daily Value*

Serving 1serving
Calories 445kcal 22%
Carbohydrates 36g 12%
Protein 28g 56%
Fat 22g 34%
Saturated Fat 16g 80%
Polyunsaturated Fat 5g 29%
Cholesterol 67mg 22%
Sodium 823mg 34%
Fiber 3g 12%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.