Thai Chicken & Sweet Potato Curry

Thai Chicken & Sweet Potato Curry

A fragrant mild chicken curry perfect for that mid week dinner.
  • 25 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 1 tablespoon oil
  • 5 tablespoons Thai yellow curry paste
  • 500 g chicken thigh fillets, cut into 3 cm pieces
  • 300 g sweet potato, cut into 3 cm pieces
  • 2 cups (500 mL) Continental Superb Stock Chicken Salt Reduced
  • 1 cup (250 mL) canned light coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 150 g green beans, trimmed, halved
  • 4 cups steamed jasmine rice, to serve

  1. Heat oil in a wok, or large deep frying pan, over medium-high heat. Add curry paste and chicken. Cook, stirring occasionally, for 5 minutes. Add sweet potatoes. Cook, stirring occasionally, for 2 minutes.

  2. Add stock. Bring to the boil. Reduce heat to medium low and cook, uncovered, for 10 minutes.

  3. Stir in coconut milk, fish sauce, sugar and green beans. Bring back to the simmer, then cook for a further 5 minutes or until potatoes are tender. Serve with rice.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 737.37 kcal
Protein (g) 33.11 g
Sugar (g) 10.99 g
Fat (g) 18.36 g
Fibre (g) 4.76 g

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