Thai Red Curry with Sweet Potatoes

Prep Time: 15 min
Cook Time: 30 min
Serves: 4

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.


1 lb (0.5 kg) boneless, skinless chicken breast(s)
2 tbsp (30 mL) canola oil
1-2 tbsp (15 mL) Thai red curry paste
1 cup (250 mL) light coconut milk
2 cups (500 mL) low-sodium chicken broth
1/4 tsp (1.25 mL) salt
2 cups (500 mL) sweet potatoe(s), cubed
1/2 cup (125 mL) cilantro, fresh, minced
1/2 cup (125 mL) green onion(s)
1 cup (250 mL) jasmine rice
2 cups (500 mL) water


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.