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Thai Chicken Curry with Sweet Potatoes and Spnach

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.”
4.67 from 3 votes
Prep Time 5 mins
Cook Time 15 mins
Additional Time 10 mins
Total Time 30 mins
Course Main Course, Poultry
Cuisine Thai
Servings 4 servings
Calories 260 kcal


  • 1 tablespoon neutral vegetable oil I use grapeseed oil
  • ½ 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 ½ inch cubes
  • 12 ounces boneless skinless chicken breasts sliced about ¼ inch thick
  • 5 ounces fresh baby spinach leaves about 2 large handfuls


  • 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.
  • 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.


Serving: 1gSodium: 957mgFiber: 2gCholesterol: 50mgCalories: 260kcalPolyunsaturated Fat: 5gSaturated Fat: 5gFat: 11gProtein: 26gCarbohydrates: 18g
Keyword 30 minutes curry dinner, easy Thai curry, Thai curry
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