Yellow Curry Chicken and Sweet Potatoes

Total Time
Prep 15 mins
Cook 30 mins I usually add baboo shoots, dried kaffir leaves.

Ingredients Nutrition


  1. In a large nonstick skillet or wok, bring 1/2 cup of coconut milk to a boil.
  2. Add yellow curry paste and simmer until paste is dissolved and fragrant.
  3. Add remaining coconut milk, fish sauce, brown sugar and sweet potatoes.
  4. Stir well and bring to a boil. Reduce heat and simmer 5 minutes.
  5. Add chicken and scallions. Stir together with other ingredients, coating well with the curry mixture.
  6. Cover and simmer 15 minutes or until potatoes are tender and chicken is cooked through.
Most Helpful

5 5

A beautiful dish - it would never have occurred to me to use sweet potatoes in a Thai curry, but the sweetness works really well with the curry flavours! The scallions at the grocer's were looking rather sad so I used a small young leek instead. Added a teaspoon of dried kaffir leaf flakes (definitely recommend!) and served over jasmine rice. Thank you for a lovely recipe!