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Thai Green Curry with Chicken and Sweet Potatoes

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For all the flavor this curry packs, you’d think it would require a lot more than 30 minutes and a few pantry staples.

By Jam Sanitchat
Apr 11, 2023
Jump to the Recipe
35 Minutes
4 Servings
Easy

This curry from Chef Jam Sanitchat of Thai Fresh in Austin is the kind of simple back pocket meal that never disappoints. With just a Saucepan and a few pantry staples—all of which are widely available online and at Asian grocers—you can make this classic and comforting standby exactly like Chef Sanitchat does at her restaurant. Salty, sour, savory, and with just the slightest hint of sweetness, there’s a reason it’s Chef Sanitchat’s favorite Thai curry. Feel free to swap the chicken for beef, fish, or whatever’s kicking around in your fridge these days.

Note: Chef Sanitchat prefers Maesri Thai green curry paste, but use what you can find, bearing in mind that curry pastes vary in heat intensity and you may wish to adjust amounts. Makrut lime leaves are sold fresh, frozen, and dried.

Thai Green Curry with Chicken and Sweet Potatoes

For all the flavor this curry packs, you’d think it would require a lot more than 30 minutes and a few pantry staples.

Jam Sanitchat

35 Minutes
4 Servings
Easy
Ingredients
  • 2 13.5-ounce cans coconut milk (do not shake cans)
  • 1 4-ounce can Thai green curry paste
  • 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 medium sweet potatoes, cut into 1” cubes (about 3 cups)
  • ½ cup low-sodium chicken broth or water
  • 3-4 tablespoons fish sauce
  • 1 teaspoon granulated sugar
  • 1 cup Thai basil leaves (or substitute sweet basil)
  • 2-3 makrut lime leaves, torn (or substitute zest of 2 limes)
  • Cooked jasmine or basmati rice, for serving
Instructions
    1.

    Scoop thick coconut cream from top half of both cans (reserving watery milk in cans for later), and add to a medium Saucepan. Heat Saucepan over medium. Stir to mix and bring to a boil, then boil for 1 minute without stirring.

    2.

    Stir in curry paste and mix until combined and smooth (if you are sensitive to heat, you can reduce the amount of curry added). Simmer without stirring until fragrant and coconut cream starts to release some oil, 3–5 minutes.

    3.

    Add chicken and cook, uncovered, stirring occasionally, until it is halfway done, about 5 minutes. Add remaining coconut milk, increase heat to medium-high, and bring to a boil.  Add sweet potatoes and chicken broth, bring back to a boil, and simmer until chicken is cooked through and potatoes are fork-tender, 5–7 minutes. Add fish sauce and sugar. Taste and adjust seasoning as needed. Add basil and lime leaves and stir to  combine. Serve with rice.

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