Easy Thai Red Chicken and Sweet Potato Curry
A simple Thai red curry with chicken, sweet potatoes and green beans, made with curry paste but elevated for a beautiful weeknight dinner.
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Ingredients
- 4 cloves garlic
- 40 grams ginger
- 2 lemongrass sticks
- 50 grams Thai red curry paste
- 600 grams chicken thighs skinless and boneless
- 2 tablespoons vegetable oil
- 300 ml chicken stock
- 400 ml coconut milk
- 5 kaffir lime leaves
- 1 teaspoon sugar
- 2 tablespoons fish sauce
- 170 grams green beans
- 2 sweet potatoes
Instructions
- Peel and finely dice the garlic and ginger. Use a knife to bruise the lemongrass, but keep it whole.
- Heat the oil in a large saucepan over a medium heat. Add the Thai red curry paste, garlic, ginger and lemongrass. Cook for 2 minutes.
- Pour in the chicken stock and cook for another 5 minutes. Cut your chicken into bite size pieces and add to the saucepan, along with the coconut milk, sugar, fish sauce and kaffir lime leaves. Stir well.
- Chop the sweet potatoes into bite size pieces (no need to peel) and add to the pan. Simmer for 25 minutes, until soft.
- Cut the green beans into small chunks and add to the pan. Cook for another 5 minutes. Taste and season with salt as required.
Video
Nutrition Facts
Easy Thai Red Chicken and Sweet Potato Curry
Amount per Serving
Calories
751
% Daily Value*
Fat
54
g
83
%
Saturated Fat
27
g
169
%
Trans Fat
0.2
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
14
g
Cholesterol
149
mg
50
%
Sodium
1010
mg
44
%
Potassium
1166
mg
33
%
Carbohydrates
37
g
12
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
32
g
64
%
Vitamin A
18414
IU
368
%
Vitamin C
12
mg
15
%
Calcium
111
mg
11
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
What to serve with Thai red chicken curry
I usually serve this with jasmine rice, which soaks up the sauce beautifully and keeps the whole meal simple. If you want to stretch it further, it also works well with flatbreads or extra greens on the side. For a fresh finish, you could add:- chopped coriander
- lime wedges
- sliced red chilli
Meal prep, storage and freezing
This is a brilliant meal prep chicken curry. The curry can be made ahead, cooled and kept in the fridge for several days, and I think it often tastes even better the next day once the flavours have had time to settle into each other. It also freezes very well, so it is ideal for batch cooking. To freeze, let it cool completely, portion it up and freeze for up to three months. Defrost thoroughly, then reheat gently on the hob or in the microwave until piping hot. If you know you are freezing it, you may prefer to keep the green beans slightly on the firmer side when you first cook them.