Coconut Lime Chicken Sweet Potato Curry — An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! Healthy comfort food!!
Easy Sweet Potato Curry Recipe
I am a huge Thai curry fan and was craving something with Thai red curry paste, coconut milk, spiked with lime. This easy, one-skillet curry that’s ready in 20 minutes really hit the spot.
There’s sweet Vidalia onion, sweet potatoes, and chicken that simmer in a mixture of creamy coconut milk that’s spiced with garlic, ginger, coriander, and Thai red curry paste before adding lime zest and lime juice.
Fresh cilantro and the lime elements really add a pop of tangy freshness and balance the warming flavors of the ginger, coriander, and red curry paste.
It’s hearty yet healthy comfort food that’s layered with Thai-inspired flavors. The lime-coconut milk sauce is so slurpable and keeps the chicken so juicy and moist. I used lite coconut milk but for an even richer and more luxurious sauce, use full fat.
While there’s natural sweetness from the sweet Vidalia onions, the buttery tender sweet potatoes, and the coconut milk, the lime zest and lime juice add the perfect acidic notes to balance the flavors.
With cold weather upon us, nothing is better than diving into this curry that’s ready faster than you can call for takeout and tastes just as good as any restaurant. It’s even naturally gluten-free. Feel free to serve it over or alongside rice. Basmati or jasmine rice are great with it.
What’s in Chicken Sweet Potato Curry?
To make this chicken, sweet potato, and coconut curry, you’ll need:
- Coconut oil
- Ground ginger and coriander
- Sweet potatoes
- Thai red curry paste
- Lime juice and zest
- Fresh cilantro
- Brown sugar
How to Make Chicken Sweet Potato Curry
Sauté the onion until it begins to soften, then add in the diced chicken and sear on all sides. Add the garlic and spices, followed by the sweet potato cubes, curry paste, and coconut milk.
Let the mixture simmer until sweet potatoes are done. Add the lime zest, lime juice, cilantro, stir to combine, and taste. Serve over rice and garnish with additional cilantro.
Can I Add Extra Veggies?
Of course! If you have extra veggies or beans you want to incorporate — such as cauliflower, bell peppers, tomatoes, edamame, or chickpeas — go for it. I would add them when you add the coconut milk.
Can I Make This Recipe Vegetarian?
Yes! Simply omit the chicken and add a can of (drained) chickpeas in its place.
Tips for Making Sweet Potato Coconut Curry
There is heat from the ginger and the Thai red curry paste. I love its smooth and rich flavor profile and don’t find the paste to be overly spicy, but as a caveat, I adore spicy food. If you don’t, scale back the amount of curry paste you use. Start with 1 to 2 tablespoons, and work up from there.
I like to add a little brown sugar to my curries. I find the brown sugar balances the lime zest and juice and I enjoy some light sweetness but if you do not, omit it.
Note that as time passed I noticed that the overall liquid volume of the curry reduced because it absorbed into the chicken and sweet potatoes. So if your curry seems a bit soupy initially, mine was less soupy in time.
Pin This Recipe
Coconut Lime Chicken and Sweet Potato Curry
An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! Healthy comfort food!!
- 3 tablespoons coconut or olive oil
- 1 large sweet Vidalia or yellow onion, diced small
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 3 to 5 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons ground coriander
- 1 extra-large sweet potato or 2 medium sweet potatoes, peeled and diced into 1/2-inch pieces
- one 15-ounce can coconut milk (I used lite
- 1/4 cup Thai red curry paste
- 2 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 to 2 teaspoons lime zest, or to taste
- 1/4 cup lime juice
- 2 to 4 tablespoons fresh cilantro, finely minced
- 2 to 4 tablespoons brown sugar, packed; optional and to taste
- rice for serving, optional
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook to sear for about 2 minutes; flip often to ensure even searing.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the sweet potatoes, coconut milk, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium-low, cover, and allow mixture to gently boil for about 5 minutes. Remove the lid and allow mixture to boil, uncovered, for about 5 minutes or until sweet potatoes are done.
- Add the lime zest, lime juice, cilantro, stir to combine, and taste.
- Optionally or as desired, add brown sugar. I find the brown sugar balances the lime zest and juice and I enjoy some light sweetness but if you do not, omit it. Also, if desired, add additional curry paste, salt, pepper, etc. to taste.
- Serve immediately and optionally with rice.
Note: As time passed I noticed that the overall liquid volume reduced because it absorbed into the chicken and sweet potatoes so if it seems a bit soupy initially, mine was less soupy in time.
Storage: Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Adapted from Sweet Potato Chickpea Coconut Curry, Thai Chicken Coconut Curry, and Thai Coconut Curry Chicken Soup.
Amount Per Serving: Calories: 445Total Fat: 22gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 823mgCarbohydrates: 36gFiber: 3gSugar: 13gProtein: 28g
More Easy Curry Recipes:
Favorite CHICKEN RECIPES HERE and favorite CURRY RECIPES HERE!
Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and healthy but tastes like comfort food!
Sweet Potato and Chickpea Coconut Curry – An easy one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! Healthy comfort food that tastes amazing!
Chickpea and Kale Thai Coconut Curry – An easy one-skillet vegan curry that’s ready in 15 minutes and has amazing Thai-inspired flavors! Low-cal, low-carb, and healthy but tastes like hearty comfort food!
Yellow Chicken Coconut Curry (Chicken Korma) — An EASY Indian recipe you can make at home in 25 minutes that tastes like it’s from a restaurant!! Chicken, cashews, and spices are simmered in coconut milk for the WIN!!
Cauliflower, Chickpea, and Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! The Thai-inspired coconut milk broth makes this healthy comfort food taste AMAZING!!
Thai Green Curry with Chicken — An EASY, one-skillet green curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It’s healthy comfort food that tastes AMAZING!!
I enjoyed making this dish for lunch today! That lovely Citrus sets off the whole dish 😍 YUMMY! I did add chili paste for heat, extra coconut milk and coriander. Perfection 💞
I am glad this was a winner for you! Thanks for trying the recipe!
Wonderful, many of my favorite ingredients. I made another your of curry recipes awhile back great) but saw this one recently. 2nd time I am making this recipe & and now I had the coriander and juicier/zester limes! Last time it took a looong time for the sweet potato cubes to cook so I rubbed oil on the cubes and put them in a 400 degree oven for 15 minutes then turned the heat of for close to 5. They were done by or before the the onions and spices were cooked. Added the potatoes. Had cooked cubed chicken I had frozen and thawed so heated all thru with lid off.
Thanks for the 5 star review and I’m glad this was wonderful and that you came up with your own trick for the sweet potatoes to reduce the cooking time. For those, I always dice them quite small to help but your method worked great it sounds like. And you made use of your extra chicken too!
OhMyGoshhhhhhh!!!This was ahhhhhhhmAAAAAAAAzing!!!My husband and I enjoyed every bite!We are already looking forward to having this again ;)Thank you!
Thanks for the 5 star review and glad this was amazing and that you’re already looking forward to having it again! Also check all the Related Recipes for other similar twists on this one in case you want to mix it up.
This dish is amazing!!! I will make it again and again!!!
Thanks for the 5 star review and glad you will make it again and again!
Another fantastic curry recipe!! Love all the flavors and I could sip that broth all day long!
Thanks for the 5 star review and I’m glad you could sip the broth all day long…me too!! Love it and so nice and comforting when it’s chilly out!
The nutritional breakout seems wrong,
19 calories a serving is clearly off. Could you please correct it ( coconut curry lime & sweet potato curry)
It’s an automated program and not always perfect. You can look up the stats on every ingredient, add them up, and divide by the number of servings.
Winter has arrived–so I am craving something just like this! We have really enjoyed your curry recipes!
I’m glad you’ve enjoyed them and this one is a spinoff on many others, lots of similarites between them all, and I hope you like it if you try it!