Thai Sweet Potato Curry

Thai Sweet Potato Curry is rich, creamy, and tastes like it's been simmering all day. Chock full of protein and healthy vegetables!

Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Asian

Keyword dairy free, gluten free

Method Stovetop

Servings

Calories 397kcal

1 Tablespoon vegetable oil
1 yellow onion cut in half then thinly sliced
2 cloves garlic pressed or minced
2 teaspoons freshly grated ginger
4 oz jar Thai Kitchen Red Curry Paste see notes
1 Tablespoon peanut butter see notes
13.6 oz can full fat coconut milk
3/4 cup chicken stock or broth
1 Tablespoon fish sauce
1 medium sweet potato ~12oz, peeled then diced into 1/2" cubes
1 lb chicken breasts sliced into thin strips, see notes
2 packed cups baby spinach
1 clamshell Thai basil leaves plucked from stems OR 1 small bunch fresh cilantro
2 limes one cut in half and one cut into wedges
For serving: cooked white rice, finely minced peanuts

Heat oil in a large wok or skillet over medium-high heat. Once hot, add onions then saute until golden brown and slightly softened, 5 minutes. Add garlic and ginger then saute until very fragrant, 1 more minute. Add red curry paste and peanut butter then mash ingredients to combine and saute for another 2 minutes or until you can see the red curry paste has browned a bit. I like to mash the mixture into an even layer in the bottom of the wok then let it sear for 30 seconds before stirring again and repeating a few more times.
Add coconut milk, chicken stock or broth, fish sauce, and sweet potatoes to the wok then turn heat to high to bring to a simmer. Turn heat down to low then simmer until sweet potatoes are just tender, 10 minutes, stirring occasionally.
Add chicken strips then simmer until just cooked through, 3-4 minutes. Add baby spinach then simmer until tender, 2-3 more minutes. Turn off heat then stir in Thai basil leaves (if using) plus juice from 1/2 lime. Let dish cool for at least 10 minutes then taste and add more lime juice if desired. Scoop over cooked rice then garnish with cilantro (if using instead of Thai basil), lime wedges, and minced peanuts.

If you can't find Thai Kitchen brand of curry paste, use what you can find with the understanding that it may be more or less hot than the Thai Kitchen brand. I recommend starting with 2 Tablespoons of the brand you can find then adding more to your liking as the dish simmers.
As written, using a 4oz jar of Thai Kitchen Red Curry Paste, the dish is ~6 out of 10 on the heat scale. You can add a squeeze of siracha if you want more heat.
If using natural-style peanut butter (meaning, the only ingredient is peanuts) you may need to add 1-2 teaspoons coconut sugar to balance the flavors.
The key to quick cooking chicken in this dish is to slice the chicken breasts into thin strips. Slice the chicken breasts into cutlets then slice the cutlets into strips.