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Thai Chicken Curry with Sweet Potatoes and Spinach

Thai Chicken Curry with Sweet Potatoes and Spinach

Ingredients

  • 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)

Method

    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.

“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


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

A printer-friendly recipe card can be found at the bottom of this post

 

Thai Chicken Curry with Sweet Potatoes and Spinach

 

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

Quick?

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 you 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

Yield: 4 servings

Thai Chicken Curry with Sweet Potatoes and Spinach

Thai Chicken Curry with Sweet Potatoes and Spnach

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

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 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)

Instructions

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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 260Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 957mgCarbohydrates: 18gFiber: 2gProtein: 26g

Nutritional values may not be 100% accurate

9 Responses

  1. 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.

    1. 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!

    1. 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!

  2. 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.

    1. 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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