Name: Thai Sweet Potato Chicken Curry
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 lb chicken, cubed; 1 medium onion, diced; 1/2 cup pure pumpkin; 2 medium sweet potatoes, cubed; 1 13.9 oz can coconut milk; 2 tablespoons red curry paste; 12 oz spinach; cilantro, to taste; peanuts, to taste (omit for Whole30/Paleo)

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A delightful dinner recipe, this Thai sweet potato chicken curry is simple and filling! Paleo, Whole30, dairy-free.

An easy to make, super flavorful meal

Curry dishes are definitely some of my favorite. I tend to get super bored of bland foods. I think if I had to eat foods without lots of seasoning or flavor, that I would probably go insane.

Ok, so maybe a bit of an exaggeration, but I still just LOVE flavorful dishes. This Thai sweet potato chicken curry definitely hits the spot, and I know I’ll keep making it over and over now that the weather is getting chillier.

And for those of you who don’t like “spicy”, well, you too can enjoy this recipe! I’ve designed it so that it is “mild” in terms of spice, but if you prefer spicy, simply toss in some hot peppers to your liking.

Can either be made on the stove or in an instant pot

I designed this recipe with two methods in mind:

Cooking in a pot on the stove
Instant pot

Either will work, you will just have to modify the cooking time a bit to ensure that everything cooks through. All the ingredient proportions are the same, regardless of which method you choose though.

For either method, you will want to start by cooking the chicken and onions on the stove first, until the chicken is cooked through, and the onions have softened.

If you’re using a pot on the stove, simply transfer over the cooked chicken and onions into the pot, and add in the canned pumpkin, diced sweet potatoes, coconut milk and curry paste. Now would be the time to add in some hot peppers, if you prefer.

Simmer until the sweet potatoes are soft, approximately 15-20 minutes. Be sure to stir occasionally to prevent sticking/burning. Add in spinach and stir until wilted.

If you’re using an instant pot, you can either cook the chicken and onions on the stove, as mentioned above, or use the saute function on your instant pot. Once the chicken is cooked, add in the canned pumpkin, diced sweet potatoes, coconut milk and curry paste. Don’t forget those hot peppers, if you want!

Secure lid in place and set to pressure cook on high for 10 minutes. After cooking, allow it to naturally release for 2 minutes, then switch to manual and allow the pressure to all escape. After it fully releases, remove the lid and stir. Add in spinach and stir until wilted.

Scoop into bowls and serve with rice, cilantro and chopped peanuts.

Can I add hot peppers to make this spicy?

Of course you can! The recipe as designed, is very mild. Simply add in as many hot peppers as you like.

How do I store the leftovers?

I recommend storing them in an air-tight container in the fridge for 2-3 days. If you want to prepare it further in advance, you can also freeze it for an even quicker meal in the future!

If you give this Thai sweet potato chicken curry a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!