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Sweet Potato curry with chicken thigh on plate garnished with lime and cilantro.
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Thai Sweet Potato Curry with Skillet Chicken

Thai sweet potato curry paired with skillet curried chicken thighs makes for a warm and spicy easy dinner.
Course Main Course, Side Dish
Cuisine Asian/Thai
Keyword sweet potato curry, thai curried sweet potatoes, skillet red curry chicken, thai chicken sweet potato
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Kelly Wildenhaus | the hungry bluebird

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons + ¼ cup Thai red curry paste divided
  • 2 tablespoons olive oil divided
  • Kosher salt and fresh cracked black pepper
  • ½ cup brown sugar
  • 1 (14-oz) can coconut milk
  • 1 pound sweet potatoes, peeled and cut in large dice
  • 1 cup chopped fresh cilantro more for garnish
  • 1 lime, zest and juice more for garnish

Instructions

  • Preheat oven to 400º and prepare chicken. In small saucepan, heat 1 tablespoon olive oil and add 2 tablespoons red curry paste, cook for a minute or two to soften, cool slightly. Pat chicken thighs dry and season with salt and pepper. Rub curry mixture all over chicken and under skin.
  • Heat large cast iron skillet or other oven proof pan over medium high heat with a drizzle of olive oil. Cook and sear chicken thighs starting with skin side down until lightly browned, being careful not to burn, about 3 to 5 minutes per side. Transfer to oven, skin side up and bake for 30 to 35 minutes until done.
  • Meanwhile, make sweet potatoes. Heat remaining tablespoon of oil in medium sauce pan. Add ¼ cup red curry paste and brown sugar. Stir and caramelize for a couple minutes. Whisk in coconut milk until smooth, add sweet potatoes and simmer until tender, about 15-20 minutes. Stir in chopped cilantro, lime juice and zest. Taste for seasonings.
  • When chicken is done, garnish with more chopped cilantro and a squeeze of lime. Serve with curried sweet potatoes. Enjoy!

Notes

  • My lime was on the large size so I started with the juice from just half and then tasted and added a little more.
  • A squeeze of fresh lime is a nice finishing touch on the chicken.
  • The amount of red curry paste of the brand I used was just right for our spicy taste level. You can add more, up to a half cup total or slightly less, depending on the brand and spice level. Keep the brown sugar amount the same.
  • Trim the chicken thighs of any excess fat but keep the skin on.
  • Don't worry if the curry mixture is challenging to rub on the chicken, just smear it on and it will be fine.