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Chicken and sweet potato curry |


Chicken sweet potato curry

This is a really delicious curry and the sweet potatoes, ginger and coconut milk give it a distinct Thai flavour. If you are a lover of Oriental flavours this one is for you. Serve it with jasmine rice for a little extra fragrance. It can also be served with noodles but the doesn’t do the sauce justice. (For 4 people)

What you need

500g skinless chicken breasts sliced
1 teaspoon crushed garlic
2 tablespoons red Thai curry paste
6cm piece fresh ginger grated
1 tablespoon lemon juice
250g sweet potatoes diced
500ml coconut milk
½ tin chopped peeled tomatoes
Palm of chopped coriander

The process

In a wok or large pan heat a little oil, add the chicken sliced and stir fry for 4 or 5 minutes until the chicken is white.

Now add the curry paste, garlic, ginger and lemon juice and stir fry for a minute or so to combine the flavours.

Add the sweet potato pieces and coconut milk, bring to the boil, reduce to a medium heat and simmer for 15 minutes.

Add the tomatoes and simmer for a further 5 minutes.

The sauce should be thick and reduced and smell incredible.

Serve immediately.

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13 Responses to “Chicken and sweet potato curry”

  1. Nicole Foord says:

    Delish! On the stove cooking and can’t wait for sups later!

  2. Debby says:

    Hi Graham

    I made this last night and it was fantastic! I used butternut instead of sweet potatoes, and it was delicious. I’m very keen to try it with the potatoes though – apparently it’ll be even better!

    Thanks for the great recipe.

    • Graham says:

      Hi Debbie, thats a great idea, will give it a try with butternut myself and thanks for lettings us know. Lekker evening G

      • Gail says:

        Thanks for this recipe!!! We sometimes go to a lovely Chinese restaurant in P E and they serve chicken curry with sweet potato and ginger – wow. I made this one on Friday night and my husband says it is even BETTER. Definitely onto my list for when I next entertain

  3. Ros Billson says:

    Hi Graham

    I would like to try this recipe but have never used red curry paste. I know where to buy it but am hesitant as it might be too strong for my palate. I prefer a medium curry flavour. Please advise.

  4. Kerry says:

    Looks delish!! How come your sweet potatoes are orange? I see that a lot on BBC Food but have never come across one when shopping. Is there a difference?


    • Graham says:

      Depends where you get them, some are quite a deep orange colour, but won’t make a difference. Cheers and great weekend G

  5. Wendy says:

    Hi Graham,

    At which point should the chopped coriander be added? I cooked this last night to rave reviews and guessed at tossing the coriander in when I added the tomatoes.

  6. FATIMA says:



    • Graham says:

      Hi Fatima, You are welcome, glad you are enjoying. Most supermarkets have a selection of Thai curry pastes, red, green and yellow and Woolies have it for sure. Enjoy G

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