Best 7 Thai Green Curry With Chicken And Sweet Potato Recipes

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Thai green curry with chicken and sweet potato is a flavorful and aromatic dish that combines the vibrant flavors of Thai cuisine with the sweetness of sweet potatoes. This delectable dish is a perfect blend of spicy, creamy, and tangy flavors, making it a favorite among Thai food enthusiasts. Whether you're a seasoned cook or just starting your culinary journey, this guide will provide you with all the necessary information and step-by-step instructions to prepare an authentic and delicious Thai green curry with chicken and sweet potato that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

THAI GREEN CURRY WITH CHICKEN AND SWEET POTATO



Thai Green Curry with Chicken and Sweet Potato image

You can apply this recipe to any type of curry you like. If you like your food really spicy, try adding dried chili flakes or whole fresh chilies. Curry is a simple, hearty dish; get as creative as you want! As always, practice makes perfect.

Provided by Jet Tila

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

6 cups (1.4 liters) full-fat coconut milk, with 4 tablespoons of the cream separated out
2 tablespoons vegetable or canola oil
4 to 6 tablespoons (60 to 90 grams) green curry paste
1 (700 grams) sweet potato, peeled and cut into 1-inch (2 1/2-centimeter) dice
1 small yellow onion, thinly sliced
1/2 cup (20 grams) roughly chopped, whole with stems, Thai sweet basil
8 magrut lime leaves, sliced very thin
1 1/2 pounds (700 grams) chicken thighs, patted dry and sliced into bite-size pieces
2 teaspoons fish sauce
1 teaspoon sugar
1/8 teaspoon tamarind paste
1 red bell pepper, middle part sliced, top and bottom diced for garnish
Cooked jasmine rice, for serving

Steps:

  • In a medium saucepan, heat 4 tablespoons of the thick coconut cream on high for about 1 minute, then add the oil. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. If the curry starts to sputter, add a small amount of coconut milk and/or oil to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
  • Stir the sweet potato cubes, onion, basil, half of the lime leaves and remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil, then reduce to a simmer. Let the curry simmer for 10 to 15 minutes or until the potatoes are fork-tender. Also check that the curry is thick enough to coat the back of a wooden spoon.
  • Add the chicken. Let this simmer for 5 to 7 more minutes, or until the chicken is cooked through. Stir in the fish sauce, sugar and tamarind. Add the bell pepper strips and turn off the heat. Serve hot over cooked rice. Garnish with the Thai basil, remaining lime leaves and diced bell pepper.

THAI CHICKEN AND SWEET POTATO CURRY



Thai chicken and sweet potato curry image

Just letting everyone know this is a recipe I adapted that I found in a magazine about 10 years ago but I still can't find anything as good even in restaurants

Provided by clive79moore

Time 55m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Remove the tough outer leaves from the lemongrass and discard. Bash the stalks with a rolling pin to flatten slightly. Then very finely chop.
  • Melt the butter in a large frying pan or wok. (wok is better) Add the shallots, garlic and chicken and stir-fry over a high heat for 3-4 minutes until the chicken is browned.
  • Add chopped lemongrass and the remaining ingredients (except the mangetout and coriander) and bring to the boil.
  • Reduce the heat to simmer for 15 minutes. Sprinkle over the mangetout and simmer for a further 5 minutes or until the sweet potatoes are tender.
  • Season to taste and serve with h steamed jasmine rice and sprinkle with fresh coriander leaves
  • Curry paste do vary the best one that I have found is from sea woo

THAI GREEN CURRY CHICKEN



Thai Green Curry Chicken image

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Provided by laus

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish

Steps:

  • Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
  • Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g

THAI GREEN CURRY WITH CHICKEN



Thai Green Curry with Chicken image

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Provided by Galen Dobbs

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 14

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

Steps:

  • Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
  • While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
  • Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
  • Remove curry from heat and stir in Thai basil.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g

THAI CURRY CHICKEN WITH SWEET POTATO



Thai Curry Chicken With Sweet Potato image

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.

Provided by WiGal

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 sweet potato
1 teaspoon water
1 tablespoon canola oil
2 tablespoons green curry paste, taste test later
1 lb chicken breast, boneless and skinless cut into BITE sized pieces
1 small onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, cut into thin strips then cut crosswise in half
1 yellow bell pepper, cut into thin strips then cut crosswise in half
4 ounces low-fat cream cheese, cubed
1/2 cup skim milk
1/8 teaspoon black pepper (to taste)
2 teaspoons fish sauce (to taste)
1 tablespoon brown sugar
1 1/2 tablespoons dried basil or 1/4 cup fresh basil
4 cups cooked long-grain rice
2 tablespoons dry roasted peanuts, coarsely chopped

Steps:

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

Nutrition Facts : Calories 757.8, Fat 35.5, SaturatedFat 9.6, Cholesterol 94.8, Sodium 688, Carbohydrate 70.7, Fiber 5.5, Sugar 8.1, Protein 40.5

THAI GREEN CURRY WITH CHICKEN BY CHEF FERN RECIPE BY TASTY



Thai Green Curry With Chicken By Chef Fern Recipe by Tasty image

Here's what you need: thai eggplants, chicken breast, vegetable oil, coconut milk, green curry paste, fish sauce, granulated sugar, bamboo shoot strip, kaffir lime leaves, red bell pepper, coconut milk, fresh thai sweet basil, white rice, cumin seed, coriander seed, salt, white peppercorn, lemongrass, garlic, thai green chilis, small shallots, fresh cilantro stem, kaffir lime peel, galangal, kaffir lime leaf, fresh thai sweet basil, shrimp paste, fresh thai sweet basil, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 29

3 thai eggplants
6 oz chicken breast, thinly sliced
1 tablespoon vegetable oil
1 can coconut milk
2 tablespoons green curry paste
3 tablespoons fish sauce
3 tablespoons granulated sugar
2 oz bamboo shoot strip
5 kaffir lime leaves
2 oz red bell pepper, sliced
1 can coconut milk
1 cup fresh thai sweet basil
white rice, cooked, for serving
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon salt
1 tablespoon white peppercorn
2 stalks lemongrass, trimmed and thinly sliced
7 cloves garlic, sliced
10 thai green chilis
5 small shallots, sliced
½ cup fresh cilantro stem
3 oz kaffir lime peel
3 oz galangal, sliced
½ cup kaffir lime leaf
1 cup fresh thai sweet basil
2 tablespoons shrimp paste
1 cup fresh thai sweet basil
¼ cup vegetable oil

Steps:

  • Cut the tops and bottoms off the eggplant and cut into quarters.
  • Thinly slice the chicken breast crosswise. Set aside.
  • Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.
  • Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.
  • Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).
  • Add a splash of the coconut milk, stirring until it forms a paste.
  • Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.
  • Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
  • Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
  • Add the Thai basil. Remove the curry from the heat and serve with white rice.
  • Enjoy!

Nutrition Facts : Calories 919 calories, Carbohydrate 77 grams, Fat 63 grams, Fiber 16 grams, Protein 25 grams, Sugar 27 grams

THAI GREEN CHICKEN CURRY



Thai green chicken curry image

Don't call the local takeaway - impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Provided by Good Food team

Categories     Dinner, Lunch

Time 40m

Number Of Ingredients 12

225g new potatoes, cut into chunks
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
2 lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
good handful of basil leaves
boiled rice, to serve

Steps:

  • Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
  • Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
  • In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
  • Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Next, pour in a 400ml can of coconut milk and let it come to a bubble.
  • Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  • Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
  • Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  • Scatter with lime to garnish and serve immediately with boiled rice.

Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients: Fresh ingredients will give your curry the best flavor. If you can, use organic and/or locally-sourced ingredients.
  • Don't be afraid to adjust the recipe to your taste: If you like your curry spicier, add more chili peppers. If you like it sweeter, add more coconut milk. Adjust the seasonings until you find a combination that you love.
  • Serve with your favorite sides: Thai green curry is delicious served with rice, noodles, or vegetables. You can also add a side of yogurt or raita to help cool down the heat.

Conclusion:

Thai green curry is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken or vegetables, and it can be easily tailored to your own taste. Whether you're a beginner or a seasoned pro, I encourage you to give this recipe a try. You might just be surprised at how easy it is to make a restaurant-quality curry at home.

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