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4.8 from 93 votes

Coconut Lime Chicken and Sweet Potato Curry

🥥🍠😋 An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant! Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! Healthy comfort food!

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

Ingredients

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

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

  • Note: As time passed I noticed that the overall liquid volume reduced because it absorbed into the chicken and sweet potatoes so if it seems a bit soupy initially, mine was less soupy in time.
  • Storage: Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
  • Adapted from Sweet Potato Chickpea Coconut Curry, Thai Chicken Coconut Curry, and Thai Coconut Curry Chicken Soup.

Nutrition Information

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

Nutrition Facts

Serving: 6servings

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.