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Creamy Thai Red Curry Chicken with Sweet Potatoes Recipe

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4.1 from 80 reviews

This Thai Red Curry Chicken recipe is a flavorful and comforting slow-cooked dish featuring tender chicken, sweet potatoes, and a rich coconut milk-based sauce infused with red curry paste, peanut butter, and aromatic spices. Perfect for an easy weeknight dinner, it combines vibrant Thai flavors with simple ingredients cooked gently in a slow cooker for a delicious meal served over rice.

Ingredients

Protein and Vegetables

  • 1.5 pounds chicken breasts (boneless skinless, or thighs), cut into 1-inch pieces
  • 1 medium sweet potato, cut into 1-inch cubes
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, sliced

Spices and Flavorings

  • 1 tablespoon fresh ginger, grated or finely minced
  • 3-4 tablespoons Thai red curry paste
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar (or to taste)
  • 1 teaspoon ground coriander
  • ½ teaspoon red pepper flakes (or to taste)

Liquids and Herbs

  • 14 ounces full-fat coconut milk
  • 1 cup chicken broth
  • 1 cup Thai basil (or basil leaves)
  • 1 lime, juiced
  • Fresh cilantro for serving (optional)

Instructions

  1. Prepare Ingredients: Cut the chicken breasts into 1-inch pieces, peel and cube the sweet potato, chop the onion, mince the garlic, and grate the fresh ginger. Slice the red bell pepper and set it aside for later.
  2. Combine Ingredients in Crockpot: Place the chicken, sweet potatoes, chopped onion, minced garlic, and grated ginger into the slow cooker.
  3. Make Curry Sauce: In a separate bowl, whisk together the full-fat coconut milk, chicken broth, Thai red curry paste, creamy peanut butter, fish sauce, brown sugar, ground coriander, and red pepper flakes until the mixture is smooth and well combined.
  4. Add Sauce and Stir: Pour the curry sauce into the Crockpot over the ingredients and stir gently to combine all elements thoroughly.
  5. Cook: Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours until the chicken and sweet potatoes are tender.
  6. Add Bell Peppers: Halfway through the cooking time, stir in the sliced red bell peppers so they retain some texture. You may add them at the start if you prefer them very soft.
  7. Final Touches: About 5 minutes before serving, stir in the Thai basil leaves and fresh lime juice for brightness.
  8. Serve: Serve the Thai red curry chicken hot over steamed rice and garnish with fresh cilantro if desired.

Notes

  • If using whole chicken breasts instead of cut pieces, increase the slow cooking time by 30 minutes to 1 hour to ensure they are fully cooked.
  • You can adjust the amount of red curry paste and red pepper flakes to control the heat level to your preference.
  • For a nut-free version, omit the peanut butter and consider adding cashew butter or leaving it out.
  • This curry can also be made in an Instant Pot using the slow cooker function or pressure cooking method with adjusted time.
  • Serve with jasmine or basmati rice for an authentic experience.

Find it online: https://justsosavory.com/creamy-thai-red-curry-chicken-with-sweet-potatoes-recipe/