Name: Fragrant Coconut Chicken And Sweet Potato
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon coconut oil; 1 medium sweet potato, diced; 2 shallots, finely diced; 2 cm piece fresh ginger, finely diced; 1 tablespoon coriander stems, finely chopped (reserve some leaves for garnish); 400 ml coconut milk; 300 g chicken pieces (thighs recommended), cut into bite-sized pieces; 2 teaspoons fish sauce; 1 cup baby spinach leaves; ½ cup chopped peanuts; Fresh coriander leaves, for garnish; Steamed rice, for serving

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Short Description

Tender chicken and sweet potato simmered in rich, creamy coconut milk infused with ginger, shallots, and coriander—finished with fish sauce, spinach, and crunchy peanuts. A fragrant, comforting one‑pot meal served over rice.

Why You’ll Love This Recipe

Flavorful coconut-based curry with naturally sweet notes
Balanced mix of textures: tender chicken, soft sweet potato, crisp peanuts
Simple to prepare in one pan—minimal cleanup
Nourishing and aromatic, great for weeknight dinners or cozy meals
Easily adaptable to personal spice, protein, and dietary preferences

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil
1 medium sweet potato, diced
2 shallots, finely diced
2 cm piece fresh ginger, finely diced
1 tablespoon coriander stems, finely chopped (reserve some leaves for garnish)
400 ml coconut milk
300 g chicken pieces (thighs recommended), cut into bite-sized pieces
2 teaspoons fish sauce
1 cup baby spinach leaves
½ cup chopped peanuts, plus coriander leaves to garnish
Steamed rice, for serving

Directions

Heat coconut oil in a large frypan over medium heat. Add diced sweet potato, shallots, ginger, and chopped coriander stems. Cook, stirring occasionally, for about 8 minutes until vegetables begin to soften.
Stir in the coconut milk and chicken pieces. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for about 15 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened slightly.
Stir in the fish sauce and baby spinach leaves until the spinach wilts into the sauce.
Serve the coconut chicken and sweet potato curry over steamed rice. Garnish with chopped peanuts and fresh coriander leaves for added texture and color.

Servings And Timing

Servings: Serves 3–4
Prep Time: ~10 minutes
Cook Time: ~23 minutes (including vegetable sauté and simmer)
Total Time: ~33 minutes

Variations

Spicy option: Add sliced chili or a teaspoon of chili flakes when cooking the ginger and shallots.
Vegan version: Swap chicken for chickpeas or tofu; use soy sauce in place of fish sauce.
Vegetable boost: Include sliced bell peppers, zucchini, or carrots for extra color and nutrition.
Protein alternative: Use prawns, firm white fish, or shredded chicken—adjust cooking time accordingly.
Herbal twist: Add a squeeze of lime juice and extra coriander leaves at the end for brightness.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Gently reheat over low heat on the stovetop, stirring in a splash of coconut milk or water if the sauce thickens too much.

FAQs

1. Can I use regular olive oil instead of coconut oil?

Yes—the coconut oil adds aroma but any neutral oil works fine.

2. Can I replace chicken thighs with chicken breast?

Yes—though thighs stay juicier. Just reduce cooking time slightly for breast.

3. Do I have to use fish sauce?

You can substitute soy sauce or tamari for a vegetarian or milder flavor profile.

4. Can I use frozen sweet potato?

Fresh is ideal, but partially thawed frozen sweet potato works—watch your cooking time.

5. How do I make this spicier without chili?

Add a pinch of white pepper or a teaspoon of curry powder for warmth without heat.

6. What’s the best way to chop coriander stems if I don’t have fresh leaves?

Use just enough stems to impart flavor—chop finely to avoid large pieces in the dish.

7. Can I make this ahead for meal prep?

Yes—store the curry and rice separately and mix just before serving to keep textures fresh.

8. Can I freeze leftovers?

Freeze in meal-sized portions for up to 1 month. Thaw overnight in fridge, then reheat gently.

9. Are the peanuts optional?

Yes—they add crunch and contrast—but you can swap them for toasted cashews or pumpkin seeds.

10. What rice pairs best with this curry?

Jasmine rice enhances the fragrance; long-grain basmati or steamed brown rice also work.

Conclusion

Fragrant Coconut Chicken And Sweet Potato delivers a comforting fusion of creamy coconut, tender chicken, and warming spices—all made in one pan. With minimal prep and full-bodied flavor, it’s a satisfying dish that feels both wholesome and indulgent. Pair it with steamed rice and garnish for a beautifully simple meal that’s perfect for any night of the week.

Maggie

Fragrant Coconut Chicken And Sweet Potato