I absolutely LOVE Thai curry dishes, and this Coconut Milk Chicken Curry with Sweet Potatoes is one of my favorite dinners. I like eating this chicken curry over white, brown, or gaba gaba brown rice.
If you think making Thai food at home is too difficult, I think this dish will change your mind, it’s really that easy to make and it tastes as good, as your favorite Thai restaurant.
Reasons Why You Should Make This Coconut Milk Chicken Curry at Home
- It tastes AMAZING!
- You get to control the heat.
- This dinner takes about 30 minutes to make and it’s perfect for a busy day.
- This chicken curry is very economical.
- This chicken curry is highly customizable, use your favorite vegetables or what you have on hand.
- Leftover Curry Chicken is awesome!
- If you prefer a vegetarian curry or don’t have any chicken on hand, then leave the chicken out, this curry will still be wonderful.
How to Make Coconut Milk Chicken Curry
Here’s what you will need to make this fantastic curry.
- 2 – 5 tablespoons curry paste – I like to buy curry paste from my local Asian store. I can get a tub for less than $3 and the tub lasts for months in the refrigerator. This is one of my favorite brands. Not only is it more economical but it also tastes so much better than the stuff you get in little jars at the grocery store.
- 1 pound chicken breasts – thinly sliced
- 2 cans of coconut milk – shake up before opening the cans
- 1 jalapeno – seeded and sliced into thin strips (optional)
- 2 sweet potatoes – peeled and cut into bite sized pieces
- 1 green bell pepper – seeded and cut into bit sized chunks
- 6 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 can bamboo shoots – drained (optional)
- 1/2 onion cut into bite sized pieces
In a wide pot or dutch oven, combine ONE can of coconut milk with 2 – 5 tablespoons curry over medium heat.
Everyone in my house likes red curry so that’s what I used. We also LOVE our curry extra spicy (my kids are older and can handle the heat) so I put in 5 big tablespoons of curry. This curry was HOT and had my nose running. On a scale of one to five, with five being the hottest, I’d say my curry was a four, or maybe a low five, which is perfect for us. If you like your curry milder, then use only 2 or 3 tablespoons of curry.
I used the back of my stirring spoon to break up the curry paste. Your curry sauce should look something like this below.
Next, add the thinly sliced chicken breasts. Stir to combine. Cook until the chicken looks done about 5 – 8 minutes or so.
While the chicken is simmering, prepare the vegetables.
When the chicken is done, it should look something like this below. To test the chicken cut it against the pot with the side of the stirring spoon.
Add the second can of coconut milk, one cup of water, 6 tablespoons of soy sauce, two tablespoons brown sugar, jalapeno slices, sweet potato pieces, and green bell pepper chunks.
Cook the vegetables stirring often until the sweet potatoes are done. The cook time depends on the size of your sweet potato chunks. Keep them small if you are in a hurry. After about 8 minutes I like to take a bigger piece of sweet potato out and test it. If it’s done a knife will go through the sweet potato easily and the edges of the sweet potato will be smooth, not sharp like below.
When the sweet potato is almost done or almost done add the onion slices to the chicken curry and cook a 3 or 4 minutes.
Stir in the bamboo shoots and warm them up a few minutes.
Easy Coconut Milk Chicken Curry with Sweet Potatoes
- 1 pound chicken breast - cut into thin bite-sized pieces
- 2 cans coconut milk
- 1 cup water
- 2 - 5 tablespoons red curry paste
- 1 jalapeno - seeded and thinly sliced
- 2 sweet potatoes - peeled and cut into small bite-sized chunks
- 1 green bell pepper - seeded and cut into bite-sized chunks
- 6 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/2 onion - peeled and cut into bite-sized chunks
- 1 can bamboo shoots - drained
- In a wide pot over medium heat combine ONE can of coconut milk with 2 - 5 tablespoons red curry paste. Use the back of the stirring spoon to break up the curry paste.
- Add the thinly sliced chicken to the pot. Cook 5 - 8 minutes or until the chicken is done.
- Add the other can of coconut milk, one cup of water, 6 tablespoons soy sauce, 2 tablespoons brown sugar, sweet potato pieces, bell pepper chunks, and jalapeno slices. Cook stirring often until the sweet potatoes are done cooking (about 8 minutes or more depending how big your sweet potato pieces are).
- When sweet potato is done, add the onion. Cook 3 - 4 minutes.
- Stir in bamboo shoots.
- Serve over cooked rice.
Serve this curry over cooked rice.
Thai Chicken Curry Tips
- I like starting white rice in my rice cooker before I start making this coconut milk chicken curry and they both end up being done around the same time.
- If you are using a different combination of vegetables, try and keep the quantities about the same.
- Cook vegetables in order, cooking the vegetables that take longest to cook first and then adding the fast cooking vegetables last.
- If you are in a hurry, keep in mind the smaller you cut your vegetables the faster they will cook. 😀
- If you like your curry extra meaty, increase the meat and reduce the vegetables. Again try and keep the overall quantities about the same.
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