When dinner feels like a chore, it’s time to spice things up—literally. This coconut curry chicken with sweet potatoes is the ultimate comfort food, bringing together the warmth of Thai-inspired flavors and the rich heartiness of a home-cooked meal.
Whether you’re looking to impress guests or simply enjoy a cozy family meal, this recipe is your answer.
Why This Recipe Is Perfect for Dinner
There’s something magical about the combination of tender chicken, creamy coconut milk, and the sweet, earthy flavors of sweet potatoes. This dish balances spicy and savory notes, creating a mouthwatering sauce that soaks into every bite.
It’s a wholesome dinner recipe that satisfies both your cravings and your need for a nourishing meal. Plus, with its one-pot preparation, it’s easy to whip up on a weeknight or slow-cook on a relaxing weekend.
The use of Thai red curry paste gives this dish a kick, but don’t worry—you can adjust the spice level to suit your taste.
Add lime wedges and fresh cilantro, and you’ve got a vibrant, flavorful dinner that feels like a culinary escape to the Mediterranean or Southeast Asia. This isn’t just a recipe; it’s an experience.
How to Make It Your Own
This coconut curry chicken recipe is incredibly versatile. Here are some tips to customize it to your liking:
- Vegetarian or Vegan Swap: Replace chicken with chickpeas or tofu for a plant-based version. Sweet potatoes, coconut milk, and curry paste work beautifully with these substitutes.
- Low-Carb Option: Skip the sweet potatoes and add cauliflower or zucchini for a lighter, low-carb alternative.
- Add More Veggies: Bell peppers, spinach, or green beans make excellent additions to boost the dish’s nutritional value.
- Adjust the Heat: If you love spice, add extra jalapeños or serrano chiles. For a milder flavor, reduce the curry paste or use a mild yellow curry instead.
These tweaks ensure that the recipe fits a variety of dietary preferences while maintaining its bold, delicious flavor.
Serving Ideas for a Complete Meal
To complement this dinner recipe, consider pairing it with:
- Steamed Rice or Barley: These grains soak up the sauce beautifully, making every bite irresistible.
- Crusty Bread: Perfect for sopping up every last drop of the curry sauce.
- Fresh Salad: A crisp Mediterranean-style salad with cucumbers, tomatoes, and feta adds a refreshing contrast to the rich curry.
- Drinks to Match: Serve with a chilled white wine or a refreshing iced tea for the perfect pairing.
Whether you’re feeding a crowd or meal prepping for the week, this recipe is sure to become a go-to favorite.
Quick Tips for Perfect Results
- Don’t Skip the Coconut Chips: Toasted coconut chips add a delightful crunch and subtle sweetness to the dish.
- Use Fresh Ingredients: Freshly chopped garlic, ginger, and cilantro elevate the flavors to new heights.
- Cook Low and Slow: If you have time, slow-cook the chicken to let the flavors meld together beautifully.
With these tips, your coconut curry chicken will turn out flawless every time.
Why You’ll Love This Recipe
This dinner recipe is more than just a meal—it’s a moment to savor. The richness of the coconut milk, the gentle heat from the curry paste, and the sweetness of the potatoes come together in a dish that feels luxurious yet approachable.
It’s a comforting reminder that good food doesn’t have to be complicated. So go ahead, give it a try—you deserve a dinner this delicious.
Coconut Curry Chicken with Sweet Potatoes Dinner Recipe
Ingredients
- 1 whole chicken 3½ pounds, cut into 8 pieces
- 2½ teaspoons kosher salt plus more as needed
- Freshly ground black pepper to taste
- 2 tablespoons peanut safflower, or vegetable oil
- ¼ cup finely chopped scallions white and green parts
- 1½ tablespoons grated peeled fresh ginger
- 4 garlic cloves finely chopped
- 1 lemongrass stalk trimmed, outer layers removed, inner core finely chopped (optional)
- 1 to 2 jalapeño or serrano chiles to taste, seeded and finely chopped
- 2 tablespoons Thai red curry paste
- 1 13.5-ounce can unsweetened coconut milk
- 2 medium sweet potatoes 1 pound total, peeled and cut into 1½-inch chunks
- ¾ cup unsweetened coconut flakes
- 1 tablespoon black or brown mustard seeds
- Fresh cilantro leaves and stems for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 325°F.
- Dry the chicken pieces using paper towels, then season them thoroughly with 2½ teaspoons of kosher salt and a generous amount of freshly ground black pepper.
- Place a large Dutch oven over medium-high heat. Once hot, add the oil, swirling to coat the bottom of the pot. Working in batches if needed, sear the chicken until it’s evenly browned on all sides, about 6 to 8 minutes per batch. Remove the browned chicken and set it aside on a plate.
- Lower the heat to medium and add the scallions, ginger, garlic, lemongrass (if using), and chiles. Stir and cook for 1 to 2 minutes until fragrant and softened. Add the red curry paste, stirring constantly, and cook for an additional minute. Pour in the coconut milk and add the sweet potato chunks, stirring to combine.
- Arrange the chicken pieces on top of the sweet potatoes in the pot, ensuring the breast meat is placed on top. Add about ½ cup of water, just enough to bring the liquid level halfway up the sides of the chicken. Bring everything to a simmer, cover the pot, and transfer it to the oven. Let it bake for about 40 minutes, or until the chicken is fully cooked and tender.
- While the chicken is cooking, heat a small skillet over medium heat. Add the unsweetened coconut flakes and toast them until golden brown, about 2 to 3 minutes. Then, add the mustard seeds to the skillet and toast for another minute until they begin to pop. Remove from heat, transfer the mixture to a small bowl, and season with a pinch of salt.
- Once the chicken is done baking, transfer the chicken pieces and sweet potatoes to a serving platter. Place the Dutch oven back on the stove and simmer the remaining cooking liquid over medium-high heat until it thickens slightly, about 5 to 10 minutes.
- Pour the thickened sauce over the chicken and sweet potatoes on the platter. Sprinkle the toasted coconut and mustard seed mixture on top, then garnish with fresh cilantro leaves. Serve with lime wedges on the side for added brightness.
Notes
- Serve with steamed rice or barley for a complete meal.
- Adjust the heat level by varying the number of chiles used.
- Garnishing with toasted coconut and mustard seeds is optional but adds a unique crunch and flavor.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.