Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens
This skillet-seared red curry coconut chicken is a one-pan meal that balances bold flavours, rich textures, and quick preparation. The dish combines seared chicken with a creamy coconut and red curry sauce, naturally sweetened by chunks of tender sweet potato and brightened with fresh greens and herbs.
Each ingredient is chosen to build layers of flavour: turmeric and cayenne season the chicken and add warmth, Thai red curry paste delivers aromatic complexity, and coconut milk and cream create a silky, slightly sweet sauce. Sweet potatoes contribute natural sweetness and body, while spinach or kale adds freshness and a nutritional boost. A final sprinkle of cilantro brings a bright herbal note, rounding out this balanced, flavorful dish.
Perfect for weeknight dinners or meal prep, this recipe offers a restaurant-quality Thai-inspired meal with minimal effort and maximum flavour.
This recipe brings together the bold, aromatic flavors of Thai-style red curry with the richness of coconut milk and the comfort of skillet-seared chicken. It’s a balanced one-pan meal — savory, slightly spicy, and layered with sweetness from coconut and sweet potatoes, plus freshness from greens and herbs.
Basic Ingredients for Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens
Chicken:
Chicken (boneless, skinless breasts or thighs): Provides the main protein. Thighs stay juicier during simmering, while breasts cook faster and absorb the curry flavor well.
Ground Turmeric & Cayenne Pepper: Turmeric gives colour and earthy depth; cayenne adds adjustable heat. Together, they form the base seasoning for the chicken before searing.
Salt & Black Pepper: Essential for seasoning the meat and balancing the sweetness of the coconut sauce.
Sesame Oil or Extra-Virgin Olive Oil: Used for marinating and searing the chicken. Sesame oil gives a nutty aroma; olive oil offers a more neutral base.
Thai Red Curry Paste: The main flavouring component. Provides spice, garlic, lemongrass, and chili flavors typical of Thai curries.
Coconut Milk & Coconut Cream: Form the sauce base. Coconut milk adds body and flavour, while coconut cream increases richness and creates a silky texture.
Fish Sauce or Soy Sauce: Adds umami and saltiness. Fish sauce gives a traditional Southeast Asian flavour; soy sauce makes it vegetarian-friendly.
Chilli Sauce: Used to increase spice and sweetness; optional depending on heat preference.
Sweet Potatoes: Add natural sweetness and thickness to the sauce as they cook, balancing the heat from the curry and cayenne.
Baby Spinach or Chopped Kale: Provide a fresh, bitter contrast and extra nutrition. These greens also absorb flavor from the curry.
Fresh Cilantro: Adds a fresh, herbal note and brightens the finished dish.
Alternative Ingredients
Chicken: Substitute with shrimp, tofu, or chickpeas for a vegetarian version.
Sweet Potatoes: Try pumpkin, butternut squash, or carrots for similar texture.
Coconut Milk & Cream: You can use just two cans of coconut milk if coconut cream isn’t available; simmer longer for a thicker sauce.
Fish Sauce: Soy sauce or tamari works well for a vegetarian option.
Red Curry Paste: Substitute with yellow or green curry paste depending on spice preference.
Spinach/Kale: Swiss chard or bok choy are good alternatives.
Preparation Tips for Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens
- Marinate briefly even 10–15 minutes helps the spices stick and develop flavour.
- Sear in batches to avoid steaming the chicken; a good sear adds flavor to the sauce base.
- Simmer gently after adding coconut milk; boiling can cause the coconut fat to separate.
- Cut sweet potatoes evenly for consistent cooking.
- Adjust salt at the end — coconut and curry paste can vary in saltiness.
Serving Tips for Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens
- Serve over steamed jasmine rice, coconut rice, or rice noodles to soak up the sauce.
- Add a squeeze of fresh lime juice or a few sliced chilies before serving for extra brightness and heat.
- Garnish with extra cilantro or basil for freshness.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave; add a splash of water or coconut milk to loosen the sauce.
- The dish can be frozen for up to 1 month; thaw in the fridge overnight before reheating.
- Add fresh greens only when reheating if freezing — they don’t hold up well in the freezer.
Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens
Ingredients
- 1 kg boneless, skinless chicken breasts or thighs
- 1 tbsp turmeric, ground
- ¼ to 1 tsp cayenne pepper, to taste
- 1 tsp Maldon salt
- 3 tbsp sesame oil or extra virgin olive oil, divided
- 2–3 tbsp Thai red curry paste, use more for bolder flavour
- 1 can coconut milk
- 1 can coconut cream
- 2 tbsp fish sauce or soy sauce
- 1 tbsp chilli sauce, optional
- 2 cups sweet potato chunks, cut thick
- 4-5 cups baby spinach or chopped kale
- ½ cup chopped fresh cilantro
Instructions
- In a bowl, toss chicken with turmeric, cayenne, 1 tablespoon of oil, 1 tsp salt and ½ tsp black pepper. Let sit 10–15 minutes.
- In a large skillet, heat couple tablespoon of oil over medium-high heat. Sear chicken in batches, 3–4 minutes per side, until golden. Set aside on a plate.
- Reduce heat to medium. Add 2–3 tablespoons red curry paste to the skillet and sauté for 1–2 minutes until fragrant.
- Pour in the coconut milk and coconut cream and stir to combine. Add fish sauce (or soy sauce) and sweet potato chunks. Bring to a simmer.
- Return seared chicken to the skillet. Cover and simmer on medium-low heat for 15–20 minutes, or until sweet potatoes are tender and chicken is cooked through.
- Uncover and drizzle with chili sauce & top with baby spinach or kale. Garnish with extra basil or cilantro, if desired.
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