Thai Curry Chicken With Sweet Potato

Total Time
Prep 18 mins
Cook 27 mins

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.

Ingredients Nutrition


  1. 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.
  2. Heat oil in large nonstick skillet on medium heat for about 2 minutes.
  3. Stir in curry paste until well blended.
  4. Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
  5. Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
  6. 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.
  7. Taste and make adjustments.
  8. Serve over rice.
  9. Garnish with peanuts.
Most Helpful

I really enjoyed this dish. I doubled the sauce because I had more chicken than called for, and should have doubled the veggies too. It had a nice blend of spiciness and creaminess. I will surely make it again, but add more veggies and use fresh basil instead of dried. Thanks!

Andrea in AK January 12, 2011