Thai Chicken Curry with Sweet Potatoes and Spinach

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Thai Chicken Curry with Sweet Potatoes and Spinach


“This simple to prepare, tasty, low-fat, Thai Chicken Curry with Sweet Potatoes and Spinach can be on the table in about 20 minutes.”

Thai Chicken Curry with Sweet Potatoes and Spinach


  • 1 tablespoon neutral vegetable oil (I use grapeseed oil)
  • 1/2 cup diced yellow onion
  • 1 cup low-sodium or homemade chicken broth
  • 1 (14-ounce) can light coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons (or to taste) red curry paste
  • 1 teaspoon Sriracha hot chili sauce, or to taste
  • 1 large sweet potato, peeled and diced into 1/2 inch cubes
  • 12 ounces boneless skinless chicken breasts, sliced about 1/4 inch thick
  • 5 ounces fresh baby spinach leaves (about 2 large handfuls)


Step 1

Heat the oil in a skillet. Add the onion and saute until tender. Add the stock, coconut milk, fish sauce and brown sugar. Bring to a simmer, add the curry paste and stir until it dissolves. Add the sriracha to taste.

Step 2

Add the sweet potato and simmer for 10 minutes, or until almost tender. Add the chicken, cook 3 – 4 minutes. Stir in the spinach and cook until it just wilts.

Wine Recommendation: Enjoy this tasty dish with a nice off-dry, fruity Riesling or Viognier. 



{The story behind Thai Chicken Curry with Sweet Potatoes and Spinach}


Thai Chicken Curry with Sweet Potatoes and Spinach


Tasty, easy and healthy.  What more could you want?


Well, Thai Chicken Curry with Sweet Potatoes and Spinach is a meal you can get onto the table in about 20 minutes.  Is that fast enough?

Thinly sliced chicken breast, chunks of sweet potatoes and fresh spinach, combine in a tasty coconut milk-based curry sauce to give you an easy to prepare, vitamin-packed dinner.

While I use light coconut milk, you can use regular coconut milk if you want, but you will add calories to the dish; and I think it’s just fine using light coconut milk.  The addition of sweet potatoes and fresh spinach add to the “health” factor of this dish.  The red curry paste I use is Thai Kitchen, it can be pretty spicy so start small and add to taste. Like I always say, it’s a lot easier to add more than it is to take it out.

Fish sauce adds a nice salty element, as well as a unique flavor. You really can’t substitute anything in its place, so if you don’t have any, get some or just omit it.  It won’t have the roundness of flavor but it will still taste fine.  Now that said, if you do get some fish sauce, I don’t recommend your smelling it prior to adding it; it smells pretty rank on the nose, but the flavor is great.

Serve this along with some steamed Jasmine, plain white or brown rice. Or try it with rice noodles for a more soupy approach.


Thai Chicken Curry with Sweet Potatoes and Spinach

Thai Chicken Curry with Sweet Potatoes and Spinach

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Recipe Comments

  1. posted by Rohnda Sue on January 14, 2014

    This looks absolutely delicious! It is a Trim Healthy Mama Crossover so I will have to wait a little while to try it but will keep it in mind for when I am ready.

    • posted by LindySez on January 14, 2014

      I just read through the Trim Healthy diet plan and understand, I combined fat with carb. Oops. I’ll make sure to be more careful in the future but this is good, healthy and low-fat 🙂 Cheers!

  2. posted by Elle on January 28, 2014

    I’m a curry lover Linda and this looks like a dish I want to try. Fish sauce? Hmm where do you get that?

  3. posted by LindySez on January 28, 2014

    Not sure where you are…here is easily available, but an Asian market would certainly have it, or order on-line.

  4. posted by Cher on January 28, 2014

    You tempt me with such great recipes and this is another I’ll be adding to the mix!

  5. posted by Jessica on January 28, 2014

    This sounds so good and I love that there aren’t so many ingredients! I have everything you’ve listed in my pantry, minus the fish sauce.

    • posted by LindySez on January 31, 2014

      Fish sauce is easy to find around here, but an Asian market would certainly have it. If you can’t find an Asian market, order on-line. It lasts a long time in the refrigerator and will open your culinary world!

  6. posted by Alley Brown on July 16, 2016

    I tryed it – I like spicy but not killer, so I upped the red chili to a Tbs and the Sriracha to a Tbs and…DELICIOUS. I had sweet potatoes, chicken and spinach, all about to go bad, and I typed in “recipe”…four stars! Served over ginger brown basmati.

    • posted by LindySez on July 17, 2016

      I’m so glad you liked it. I, like you, like it spicy, and use more Sriracha, so my guideline is more on the conservative side since I figure it’s always easier to “add” to taste, then it is to “subtract” from taste LOL… Thanks for writing in! Cheers ~ Lindy


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