Best 4 Thai Green Curry With Chicken And Sweet Potato Recipes

Indulge in the tantalizing flavors of Thailand with our comprehensive guide to making Thai Green Curry with Chicken and Sweet Potato. This delectable dish combines the aromatic flavors of green curry paste, coconut milk, and fresh vegetables, creating a symphony of taste that will transport you to the streets of Bangkok.

Our recipe collection offers various options to suit your dietary preferences and culinary skills. Whether you're a seasoned chef or a novice cook, we have something for everyone. From the classic Thai Green Curry with Chicken and Sweet Potato to vegan and vegetarian variations, our recipes cater to diverse dietary needs.

For those seeking a traditional experience, our authentic Thai Green Curry recipe promises an explosion of flavors. Using a homemade green curry paste, this recipe delivers a depth of flavor that rivals that of Thailand's finest restaurants. For a milder version, try our Thai Green Curry with Coconut Milk, which uses store-bought green curry paste for convenience.

For those with dietary restrictions, our Vegan Thai Green Curry offers a plant-based alternative that is equally delicious and satisfying. Using tofu or tempeh instead of chicken, this recipe delivers a protein-packed meal that is sure to impress even the most discerning palate.

And for those who love a touch of heat, our Spicy Thai Green Curry is the perfect choice. With the addition of extra chilies and a spicy green curry paste, this recipe will satisfy your craving for a fiery and flavorful dish.

No matter your preference, our Thai Green Curry recipes promise a culinary journey that will leave you craving more. So gather your ingredients, put on your apron, and let's embark on a flavor-filled adventure to Thailand!

Here are our top 4 tried and tested recipes!

THAI GREEN CURRY WITH CHICKEN

Thai Green Curry with Chicken image

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Provided by Galen Dobbs

Categories World Cuisine Recipes Asian

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

Steps:

Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
Remove curry from heat and stir in Thai basil.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

Chicken Curry With Sweet Potatoes and Coconut Milk image

I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.

Provided by Melissa Clark

Categories dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 (3 1/2 pound) whole chicken, cut into 8 pieces
2 1/2 teaspoons kosher salt, more as needed
Black pepper, as needed
2 tablespoons peanut, safflower or vegetable oil
1/4 cup finely chopped scallion
1 1/2 inches fresh ginger, peeled and grated (1 1/2 tablespoons)
3 garlic cloves, finely chopped
1 to 2 jalapeno or Serrano chiles, to taste, seeded and finely chopped
2 tablespoons red curry paste
1 (15 1/2-ounce) can coconut milk
2 medium sweet potatoes (1 pound), peeled and cut into 1 1/2-inch chunks
3/4 cup coconut flakes
1 tablespoon black or brown mustard seeds
Fresh cilantro leaves
Lime wedges

Steps:

Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams

THAI CURRY CHICKEN WITH SWEET POTATO

Thai Curry Chicken With Sweet Potato image

Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese, sweet potato, and sliced bell peppers. The first time I made this with 3 tablespoons green curry paste, but that might be a bit too hot.

Provided by WiGal

Categories Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 sweet potato
1 teaspoon water
1 tablespoon canola oil
2 tablespoons green curry paste, taste test later
1 lb chicken breast, boneless and skinless cut into BITE sized pieces
1 small onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, cut into thin strips then cut crosswise in half
1 yellow bell pepper, cut into thin strips then cut crosswise in half
4 ounces low-fat cream cheese, cubed
1/2 cup skim milk
1/8 teaspoon black pepper (to taste)
2 teaspoons fish sauce (to taste)
1 tablespoon brown sugar
1 1/2 tablespoons dried basil or 1/4 cup fresh basil
4 cups cooked long-grain rice
2 tablespoons dry roasted peanuts, coarsely chopped

Steps:

Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside.
Heat oil in large nonstick skillet on medium heat for about 2 minutes.
Stir in curry paste until well blended.
Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
Taste and make adjustments.
Serve over rice.
Garnish with peanuts.

Nutrition Facts : Calories 757.8, Fat 35.5, SaturatedFat 9.6, Cholesterol 94.8, Sodium 688, Carbohydrate 70.7, Fiber 5.5, Sugar 8.1, Protein 40.5

THAI GREEN CHICKEN CURRY

Thai green chicken curry image

Don't call the local takeaway - impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Provided by Good Food team

Categories Dinner, Lunch

Time 40m

Number Of Ingredients 12

Ingredients

225g new potatoes, cut into chunks
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
2 lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
good handful of basil leaves
boiled rice, to serve

Steps:

Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
Next, pour in a 400ml can of coconut milk and let it come to a bubble.
Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
Scatter with lime to garnish and serve immediately with boiled rice.

Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready.
Use Fresh Ingredients: The fresher your ingredients, the better your curry will taste.
Don't Overcook the Chicken: Chicken is very tender and can easily be overcooked. Cook it until it is just cooked through, about 5-7 minutes.
Use a Good Quality Green Curry Paste: The green curry paste is the most important ingredient in this recipe. Make sure you use a good quality paste that is made with fresh herbs and spices.
Adjust the Heat to Your Liking: This recipe is written for a medium heat curry. If you like your curry spicier, add more green curry paste or chili peppers. If you like it milder, reduce the amount of paste or peppers.
Serve with Rice: This curry is traditionally served with rice. You can also serve it with noodles or vegetables.

Conclusion:

This Thai green curry with chicken and sweet potato is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and creamy, and the chicken and sweet potato are cooked to perfection. Serve it with rice or noodles, and enjoy!