One-Pot Chicken & Sweet Potato Thai Curry. This easy, healthy meal is also loaded with fresh baby spinach, red onion, tomatoes, and creamy coconut milk.
One-Pot Chicken & Sweet Potato Thai Curry
If you could only eat one type of cuisine for the rest of your life, what would you choose?
For me, it would have to be Thai food. This easy, healthy Thai curry is one I make at least once a month.
Loaded with colorful veggies and healthy fats, this warming meal is also naturally gluten and dairy-free.
- Get pre-prepped veggies. Most of our local groceries have a “Pick and Prep” area in the produce section. On days/weeks you’re short on time, getting the pre-peeled and diced veggies are 100% worth the little extra cost. It’s also worth the cost if, like me, you love to eat veggies but hate prepping them.
- Buy cooking coconut oil. I recently came across this Carrington Farms organic cooking coconut oil that remains liquid. I’m kind of obsessed. It’s the little things!
- Make a double batch. I don’t mind eating the same meal multiple times throughout the week if it’s quick, healthy, and means less cooking. So I’ll often make a double batch of this and make it my primary “meal prep” lunch food that week.
One-Pot Chicken & Sweet Potato Thai Curry: Cooking Notes
- Thai Kitchen’s Red Curry Paste is what I recommend for this recipe.
- Take care not to overcook during the simmer stage, or your sweet potatoes will get overly mushy.
- Plain Yogurt. A dollop of Greek yogurt is delicious on this curry.
- Fresh Thai Basil. It adds excellent flavor. Fresh Thai Basil can sometimes be hard to find, so I grow my own.
- Crushed Red Pepper Flakes. For those that like it spicier. (Me!)
- More Spinach. Because the greens are so good for you!
STORAGE AND FREEZING
- If you have leftovers, store in an airtight container in the fridge. It will keep for 3-4 days.
- I don’t usually have leftovers, but if you do, this does freeze well. Store in a freezer-friendly airtight container. The flavor will be best if eaten within 3-4 months. Once thawed, enjoy within 3-4 days.
- Gluten-Free. The recipe is naturally gluten-free.
- Dairy-free. Omit the yogurt as a topping or use a dairy-free yogurt.
- 2 (6 oz) Chicken Breasts, cut into 1" pieces
- 1 TBSP Coconut Oil
- 1 Red Onion, Diced
- 1 Large Sweet Potato, peeled and cut into ½" cubes
- 1 (4 oz) Jar Thai Red Curry Paste
- 1 Cup Coconut Milk, Canned
- 1 lb Cherry Tomatoes
- 1 (28 oz) can diced tomatoes
- 1 (5 oz) container of baby spinach
- Plain Yogurt, for serving (optional)
- Heat the coconut oil in a dutch oven over medium-high heat.
- Add cubed chicken and brown for five minutes.
- Add onion, sweet potato, and cherry tomatoes. Sauté for 5-7 minutes.
- Stir in curry paste and mix well.
- Add canned tomatoes and coconut milk.
- Bring to a low boil, then reduce heat and simmer until sweet potatoes are soft.
- Just prior to serving, add in the fresh spinach and allow to cook until wilted.
- Serve with a dollop of yogurt, if desired.
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Amount Per Serving Calories 511Total Fat 12.9gSaturated Fat 6.2gCholesterol 195mgSodium 535mgCarbohydrates 17.2gFiber 4.1gSugar 7.2gProtein 81.4g