Sweet Potato Chicken Coconut Milk Curry

Important Note: When you buy through our links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases. Content, pricing, offers and availability are subject to change at any time - more info.

Sweet chicken coconut milk curry is a flavorful meal that’s going to please just about anybody. It’s not too spicy but packed with flavor. It’s a great curry recipe to try if you’re new to cooking with these types of ingredients. 

Using chicken in this recipe also makes it more likable for a crowd. People love chicken and it’s easy to come by, fresh or frozen. Using skinless breasts will keep the meal low fat and high in protein. We’re also going to add in some yellow onions and sweet potatoes to up the health factor and flavor. 

Finally, the saucy base that holds the recipe together is made with a basic red curry that you can find right at your local grocery store. You’ll also need canned coconut milk. Coconut milk is one of my favorite ingredients to use. Its natural creaminess adds a sweet flavor to the meal and keeps it mild, so everyone can enjoy it.

Sweet Chicken Coconut Milk Curry

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 500kcal


  • 3 tablespoons coconut oil
  • 1 yellow onion sliced ½” thick
  • 2 cloves garlic minced
  • 1 inch piece of fresh ginger peeled and minced
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1 ½ pound boneless skinless chicken breasts, cut into ½” strips
  • 1 sweet potato peeled and cut into 1” chunks
  • 2 cups chicken broth
  • 1 can full fat coconut milk
  • 1 tablespoon fish sauce
  • 2 cups fresh spinach roughly chopped
  • 2 limes for juicing
  • 1 cup fresh cilantro rough chopped – for serving
  • 4 cups cooked white rice – for serving


  • All ingredients ready? Let's begin!
  • Heat a large dutch oven on medium heat. Add the coconut oil.
  • Add the onions, garlic, and ginger to the coconut oil. Stir them together and cook for 1-2 minutes.
  • Add the red curry paste and turmeric.
  • Mix everything together so that the onions, garlic, and ginger become coated with the spices.
  • Add the chicken and cook for another 4-5 minutes or until the chicken is no longer pink.
  • Add the sweet potatoes to the pot and turn the heat to low.
  • Pour in the chicken stock, coconut milk, and fish sauce. Simmer for about 15 minutes or until the sweet potatoes are cooked.
  • Add in the chopped spinach.
  • Season with lime juice, salt, and pepper.
  • Serve alongside the rice and garnish with fresh cilantro and lime wedges.



Calories: 500kcal | Carbohydrates: 42g | Protein: 30g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 690mg | Potassium: 824mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5027IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 4mg

Notes & Tips

  • I find this curry paste works really well with this recipe. It’s not too spicy and is easy to find in the supermarket or online.
  • Be sure not to let the curry boil during the last steps. If it boils, the coconut milk might separate and you’ll lose the creaminess that you want from the full fat milk.
  • Using full fat coconut milk is going to give you the best results. But, if you are trying to maintain a low-fat diet and prefer low fat coconut milk, that is fine. Just be sure to use the cans and not the cartons. 
  • You can use white potatoes instead of sweet potatoes.
  • This meal also goes really well with warm naan. You could also try making your own flatbread to dip into the curry.

Is Sweet Chicken Coconut Milk Curry Spicy?

This recipe is not spicy as written. Using the basic, store-bought red curry paste and mixing in the turmeric will keep the spice level low. This is great for those who don’t like things too hot or if you’re trying to get kids to try new dishes. 

If you want to make this meal spicy, there are a few things that you can do. 

First, you can simply add more curry paste. Or you can use a different curry paste. I like using this red curry paste when I want a bit more spice. You’ll either have to order online or find a Thai market to purchase this brand. 

You can also add dried chili peppers to the curry to make it more spicy. You can use commonly found cayenne pepper or dried red chili flakes. These are two items you probably already have in your pantry. 

Finally, one of my favorite ways to add more heat is to “infuse” the cooking oil with hot chili peppers. You can use any spicy pepper (I like to use Thai peppers). To add the spiciness to the oil, simply add sliced peppers at the beginning when you are heating the oil. Let the peppers sit in the oil on very low heat. Then, just proceed as normal. Leave the peppers right in there for an added kick. 

Can You Freeze Sweet Chicken Coconut Milk Curry?

It’s always a great idea to make larger batches of meals so that you can pop them in the freezer. These freezer meals are so easy to put together when schedules get a little crazy. When you’re looking for freezer meal ideas, you’ll find lots of casseroles and lasagnas. You won’t find that many curries. But that’s no reason not to throw it into the freezer meal mix. 

There are a few changes if you’re going to freeze this meal. Coconut milk does not freeze well. Like regular dairy, it may separate once frozen and when reheated, it loses its creaminess. 

In order to make this meal freezer friendly, do the following:

  • Do not add the coconut milk when simmering. Keep a can stored away for when you want to reheat this meal and add it at the very end. 
  • You can add the spinach and lime juice and then freeze it. You will want to check the seasoning when you reheat and potentially add more lime juice for that fresh burst of flavor. 
  • Freeze the sweet chicken coconut milk curry in an air-tight container that is labeled properly. Deli cups are a great way to freeze curries and soups. This recipe will keep in the freezer for up to 3 months. 

Recent Recipes