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    You are in: Home / Recipes / Yellow Curry Chicken and Sweet Potatoes Recipe
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    Yellow Curry Chicken and Sweet Potatoes

    Yellow Curry Chicken and Sweet Potatoes. Photo by stormylee

    1/1 Photo of Yellow Curry Chicken and Sweet Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    keeney's Note: I usually add baboo shoots, dried kaffir leaves.

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    Serves: 4



    Units: US | Metric


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

    Ratings & Reviews:

    • on March 06, 2011


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Yellow Curry Chicken and Sweet Potatoes

    Serving Size: 1 (375 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 678.5
    Calories from Fat 242
    Total Fat 26.9 g
    Saturated Fat 18.5 g
    Cholesterol 72.6 mg
    Sodium 531.3 mg
    Total Carbohydrate 82.8 g
    Dietary Fiber 4.7 g
    Sugars 60.7 g
    Protein 27.6 g

    The following items or measurements are not included:

    yellow curry paste

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