Thai Green Curry with Sweet Potato, Green Beans, and Chicken

Serves: 4

This has a wonderful fresh flavor and goes together quickly. Substitute shrimp for the chicken if you'd like.

Yield: 4 Servings
Prep Time:
Cook Time:
Total Time:


1 tablespoon vegetable oil
1 medium onion, quartered, thinly sliced
2 tablespoons green thai curry paste
1 cup canned unsweetened coconut milk
1 large sweet potato, scrubbed, quartered, cut into 1/2” chunks
3 cups trimmed green beans, cut in 2” pieces
1 large skinless, boneless chicken breast, cut in 1” pieces
kosher salt
20 basil leaves


Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute. Whisk in coconut milk and 1 cup water. Add sweet potato and cook, uncovered, until sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans, cover, and cook for 2 minutes. Fold chicken into mixture, cover, and cook until sweet potato is tender and chicken is just cooked through, about 4 minutes. Season with salt. Turn off heat and toss basil leaves, into the curry.


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