home cooked dinners by the season

Green Chicken Curry with Sweet Potato and Red Pepper

Green Chicken Curry with Sweet Potato and Red Pepper

Serves 3-4


  • 13.5 ounces canned coconut milk (lite coconut milk can be substituted)
  • 1-1/2 cups low sodium chicken broth or stock
  • 2 cups peeled and large chopped sweet potato (1 medium size - about 10 ounces)
  • 12 oz boneless, skinless chicken breast cut into bite size pieces (1 large breast)
  • 1 to 1-1/2 tablespoons green curry paste (available in Asian section of many grocery stores)
  • 1-1/2 cups chopped or sliced red bell pepper (1 medium size)
  • 1/4 cup roughly chopped fresh cilantro (fresh basil can be substituted)
  • 1 tablespoon soy sauce or fish sauce
  • 3 cups cooked Jasmine or Basmati rice


Bring coconut milk and chicken broth or a boil in a large skillet; add sweet potato and chicken, reduce heat to simmer and cook just until potatoes are tender and chicken is cooked, about 10 minutes.
Stir in curry paste and add pepper; simmer to soften pepper about 3 minutes.
Stir in cilantro and soy sauce.
Serve over cooked rice.


To make 3 cups of cooked Jasmine or Basmati rice: Stir together 1 cup jasmine or basmati rice, 1-1/2 cups water and a pinch of kosher salt in a saucepan. Bring to boil, stir and reduce heat to low; cover and cook just until water is absorbed and rice is tender, about 15 minutes. Remove from heat and allow sitting 5 minutes before serving.