Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens

You need this skillet-seared red curry coconut chicken in your life—seriously, it’s a game changer! This vibrant dish brings together juicy, golden-seared chicken, creamy coconut red curry sauce, tender sweet potatoes, and hearty greens all in just one pan.

Each bite bursts with bold, aromatic Thai-inspired flavors, balanced by a velvety coconut curry sauce and just the right pop of lime. It’s the kind of meal that feels both cozy and fresh, with a little hit of weeknight magic.

This recipe is my go-to when I crave something special but don’t want to spend all evening in the kitchen. It’s unfussy, adaptable, and guaranteed to be devoured—whether it’s just you or a table full of hungry friends. Perfect for impressing guests, meal prep, or spicing up your regular dinner routine!

Why You'll Love This Recipe

• Vibrant Thai-inspired flavors without any fuss
• One-pan magic for quick prep and easy cleanup
• Hearty, nourishing, and naturally gluten-free
• Easily customizable for your favorite greens or veggies

Key Ingredients for Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens

See recipe card below for full list of measurements, ingredients, and instructions.

Red Curry Paste

This bold, aromatic ingredient is the base of our sauce and gives the dish its irresistible flavor. Use a high-quality Thai red curry paste for the most authentic taste—Mae Ploy or Thai Kitchen are both great choices. Spice levels vary by brand, so start with less if you’re spice-shy and add more to taste. If you can’t find red curry paste, you can swap for yellow curry paste for a milder, slightly sweeter flavor.

Coconut Milk

Coconut milk gives the curry its signature rich, silky texture and subtle sweetness. Choose full-fat coconut milk for the creamiest results (avoid the “lite” versions—they’re thinner and less flavorful). If you’d like the final dish less rich, you can substitute half coconut milk and half unsweetened almond milk, though it will be less luscious.

Boneless, Skinless Chicken Thighs

Thighs stay juicy and tender during searing and simmering, making them perfect for this saucy skillet dish. Cut the chicken into bite-sized pieces for even cooking. Chicken breast works as well, but keep an eye on it to avoid drying out!

Sweet Potatoes

Sweet potatoes add a beautiful sweetness and heartiness to this dish, perfectly complementing the warm curry notes. Peel and cut into 1/2-inch cubes for fast, even cooking. Butternut squash or regular potatoes also work if you’re out of sweet potatoes.

Greens (Baby Spinach or Kale)

Leafy greens add color, nutrition, and freshness. Spinach wilts quickly, while kale stands up to simmering and adds a slight chew. You can use chard, collard greens, or even a mix—just roughly chop and stir in at the end.

Instructions for Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Ingredients

Start by prepping everything: dice the chicken, sweet potato, and onion, mince the garlic, and grate the fresh ginger. Having all your ingredients ready makes the cooking process smooth and stress-free!

Sear the Chicken

Heat the olive (or coconut) oil in a large skillet or Dutch oven over medium-high heat. Sprinkle the chicken with a pinch of salt and pepper, then add to the pan in a single layer. Sear for 2–3 minutes on each side, until golden brown and just cooked through. Transfer the chicken to a plate and cover loosely with foil.

Build Flavors with Aromatics

Reduce heat to medium, and in the same skillet, add the sliced onion. Sauté for 2–3 minutes until it begins to soften. Stir in garlic and ginger, cooking until fragrant—about 1 minute. Add the red curry paste and stir constantly for another minute to toast the spices and deepen their flavor.

Simmer the Sweet Potatoes

Pour in the coconut milk, and add the diced sweet potatoes, fish sauce, and brown sugar. Stir well to combine and scrape up any browned bits from the bottom of the pan (they’re packed with flavor!). Bring to a gentle simmer, cover, and cook for about 12–15 minutes, or until the sweet potatoes are fork-tender.

Combine and Wilt the Greens

Return the seared chicken (plus any juices) to the skillet. Add your greens, cover, and simmer for 2–3 minutes, just until the spinach wilts or the kale softens. Squeeze in fresh lime juice and stir, tasting and adjusting seasoning with extra salt or pepper if needed.

Serve and Garnish

Spoon the red curry chicken and veggies over steamed jasmine rice, and finish with chopped cilantro, more lime wedges, and sliced red chile for extra heat if you like. Enjoy hot and fresh!

Recipe Variations

Make It Vegetarian or Vegan

Swap the chicken for extra-firm tofu cubes or a can of drained chickpeas, and use soy sauce instead of fish sauce. The rich coconut curry and sweet potatoes make this just as hearty and satisfying—nobody will miss the meat!

Try Different Vegetables

No sweet potatoes? Use butternut squash, regular potatoes, or even carrots. Add bell peppers, snap peas, or zucchini in the final few minutes for extra color and crunch. Feel free to clean out the fridge—this curry is forgiving and flexible.

Go Low-Carb

Skip the rice and serve your curry over cauliflower rice or sautéed cabbage for a lighter, low-carb option. You’ll still enjoy all the creamy, spicy goodness!

Add More Heat

Craving some serious spice? Add a diced Thai chili or a teaspoon of chili-garlic sauce to the skillet along with the curry paste. You can also finish with extra fresh chiles on top.

Gluten-Free Assurance

This recipe is naturally gluten-free if you use gluten-free fish sauce or tamari. Always check labels on your curry paste for hidden gluten, just to be safe!

Serving Suggestions

Serve this skillet-seared red curry coconut chicken generously over fluffy jasmine rice for the ultimate cozy meal. For lighter fare, try it with cauliflower rice or extra steamed greens. Top each bowl with fresh cilantro, extra lime wedges, and a sprinkle of sliced red chili for a gorgeous, flavorful finish. Add crisp cucumber salad or warm naan to round things out!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors intensify as it sits! To reheat, gently warm on the stovetop over medium-low heat or microwave in short intervals, stirring occasionally. Add a splash of coconut milk or water if the curry seems thick. You can freeze the curry (without rice) in freezer-safe containers for up to 2 months; thaw overnight in the fridge and reheat as above.

Frequently Asked Questions About Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens (FAQ)

Q: Can I use chicken breast instead of thighs?
A: Absolutely! Chicken breast works well—just be careful not to overcook it, as it can dry out more quickly than thighs.

Q: Is this dish very spicy?
A: It has a gentle, warming heat, but it’s not overpowering. You can adjust the spice level by adding less (or more!) red curry paste, or stirring in extra chiles if desired.

Q: Can I make this ahead for meal prep?
A: Yes! This curry keeps beautifully in the fridge and actually tastes even better the next day as the flavors meld. Just reheat gently before serving.

A skillet dinner doesn’t get much better than this—creamy, spicy, and full of wholesome ingredients! Whether you’re feeding your family or just treating yourself, this Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens is sure to hit the spot. Give it a try, and if you love it as much as we do, leave a comment or rating below!