# Fragrant Coconut Chicken and Sweet Potato

Tender chicken and sweet potato simmered in a spiced coconut milk broth — warming, lightly sweet, and deeply aromatic in under an hour.

_Dinner · Southeast Asian-inspired_

Prep: 15 min · Cook: 35 min · Total: 50 min · Yields: 4 servings

## Ingredients

- 1 ½ lb boneless, skinless chicken thighs (cut into 1½-inch pieces)
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- 2 tbsp neutral oil (such as vegetable or avocado oil)
- 1 medium yellow onion (finely diced)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (finely grated)
- 1 ½ tbsp red curry paste
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- 2 cans full-fat coconut milk (13.5 oz each)
- ½ cup chicken stock
- 1 ½ lb sweet potatoes (peeled and cut into 1-inch cubes)
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro (roughly chopped, to serve)
- 2 medium scallions (thinly sliced, to serve)

## Instructions

1. Pat the 1.5 lb chicken thighs dry with paper towels, then season all over with the 1 tsp salt and 0.5 tsp black pepper.
2. Heat the 2 tbsp neutral oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.
3. Add the chicken in a single layer and sear for 3–4 minutes per side until golden. Transfer to a plate — it will finish cooking in the sauce.
4. Reduce heat to medium. Add the 1 medium yellow onion to the same pan and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
5. Add the 4 cloves garlic and 1 tbsp fresh ginger and cook for 1 minute, stirring constantly, until fragrant.
6. Add the 1.5 tbsp red curry paste, 1 tsp turmeric, 1 tsp coriander, and 0.5 tsp cumin. Stir and cook for 90 seconds to bloom the spices in the oil.
7. Pour in the 2 cans coconut milk and 0.5 cup chicken stock, scraping up any browned bits from the bottom of the pan.
8. Add the 1.5 lb sweet potato cubes and stir to coat in the sauce. Bring to a gentle boil.
9. Return the seared chicken and any resting juices to the pan. Reduce heat to medium-low, cover, and simmer for 18–20 minutes until the sweet potatoes are fork-tender and the chicken is cooked through.
10. Stir in the 1 tbsp fish sauce, 1 tsp brown sugar, and 1 tbsp fresh lime juice. Taste and adjust salt or lime as needed.
11. Ladle into bowls over steamed rice and top with the 0.25 cup fresh cilantro and 2 medium scallions.

## Tip

> Bloom the curry paste and dry spices in the oil for the full 90 seconds before adding liquid — that brief dry heat unlocks fat-soluble aromatics that simmering alone never will.

Tags: weeknight, one-pan, comfort-food, gluten-free, dairy-free

---
Canonical: https://just-recipes.io/recipes/fragrant-coconut-chicken-and-sweet-potato