Full Fat Coconut Chicken Sweet Potato Curry
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A rich coconut milk curry with juicy chicken thighs, sweet potatoes and jasmine rice for a calorie-dense bulking dinner.
Bulking does not have to mean boring plates of rice and chicken, and this curry is the proof. Full-fat coconut milk and juicy chicken thighs simmer with sweet potato until the whole bowl is rich, silky, and seriously calorically generous. One pot, big serving, happy training day.
🥄 Ingredients
- 🫗 1 1/2 lb (680g) boneless chicken thighs, cut into chunks
- 🫗 1 can (400ml) full-fat coconut milk
- 🫗 2 large sweet potatoes (about 500g), cubed
- 🫗 1 medium onion, diced
- 🫗 3 garlic cloves, minced
- 🫗 1 tablespoon grated fresh ginger
- 🫗 2 tablespoons red curry paste
- 🫗 2 cups (70g) baby spinach
- 🫗 1 tablespoon (15ml) coconut oil
- 🫗 1 lime, juiced
- 🫗 1 cup (185g) uncooked jasmine rice
- 🫗 1/2 teaspoon salt, plus black pepper
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Rinse the jasmine rice and cook it with 1 3/4 cups (440ml) water until tender, about 12-15 minutes. Keep covered.
Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and sear in batches until golden, about 4-5 minutes per batch. Set aside.
Lower the heat to medium, add the onion, garlic and ginger, and cook for 3 minutes until soft.
Stir in the red curry paste and cook for 1 minute until fragrant.
Pour in the coconut milk, scraping up any browned bits, and add the sweet potato cubes.
Return the chicken to the pot, cover, and simmer gently for 20-25 minutes until the sweet potatoes are tender and the sauce has thickened.
Stir in the spinach until wilted, season with lime juice and black pepper, and serve over the jasmine rice.
⚠️ Common Mistakes
- ✕
Boiling the coconut milk hard, which separates it into oil and curds.
- ✕
Adding the sweet potatoes too late, leaving crunchy cubes in the curry.
- ✕
Overcrowding the pot when searing the chicken, which makes it steam and release water.
🔄 Variations
Swap chicken thighs for cubed beef or firm tofu (pressed and pan-fried).
Use yellow curry paste or curry powder for a milder, earthier flavor.
Add a can of chickpeas for extra fiber and plant protein.
🧊 Storage
- 📦
Store the curry and rice separately in airtight containers in the fridge for up to 4 days.
- 📦
Freeze the curry for up to 3 months; the coconut milk may separate slightly, so reheat gently and stir well.
💡 Chef Tips
Tip 1: Sear the chicken in batches so it browns and deepens the curry flavor instead of stewing pale.
Tip 2: Simmer the curry gently; full-fat coconut milk splits if boiled hard.
Tip 3: Cube the sweet potatoes evenly (about 1 inch) so they cook through at the same time.
Tip 4: Finish with a squeeze of lime to brighten the rich coconut sauce.
❓ FAQ
Is this curry suitable for bulking? Yes, it packs 760 calories and 43g of protein per serving thanks to full-fat coconut milk and chicken thighs.
Can I make it dairy-free? It already is completely dairy-free and gluten-free.
Why use full-fat coconut milk? The fat is the main calorie source here, making this a true bulking dish rather than a lean meal.
How spicy is it? Mildly spicy from the red curry paste; adjust the amount or add a chile to control the heat.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →