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

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My first attempt at this curry resulted in a muddy, bitter mess because I toasted the paste too long. Now, I know to sauté it just until fragrant—about thirty seconds—before adding liquid. This balance keeps the bright herbal notes intact while letting the sweet potatoes soften into creamy perfection without turning to mush.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

The Curry Base
  • 2 tbsp vegetable oil or coconut oil
  • 3 tbsp Thai green curry paste adjust for heat preference
  • 1 can full-fat coconut milk shaken well 14 oz/400ml
  • 1 cup chicken broth low-sodium preferred
  • 2 tsp brown sugar
  • 1 tbsp fish sauce
The Protein & Vegetables
  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium sweet potato about 10 oz, peeled and cut into ½-inch cubes
  • 6 oz green beans trimmed and cut into 1-inch segments
  • 1 red bell pepper sliced thin (optional, for color)
For Serving & Garnish
  • Fresh Thai basil leaves or regular basil
  • Steamed jasmine rice
  • Lime wedges

Method
 

  1. Heat the oil in a large skillet or Dutch oven over medium heat. Add the green curry paste and sauté for 30–60 seconds, stirring constantly until it becomes fragrant and releases its oils. Do not let it brown.
  2. Pour in the coconut milk and chicken broth, whisking vigorously to dissolve the paste completely into the liquid. Stir in the brown sugar and fish sauce. Bring the mixture to a gentle simmer.
  3. Add the sweet potato cubes first. Simmer gently for 5 minutes. The potatoes are ready when they can be pierced easily with a fork but still hold their shape.
  4. Push the vegetables to the side if necessary, add the chicken pieces and green beans into the broth. Stir to submerge the chicken. Cover and simmer for another 8–10 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The green beans should be tender-crisp.
  5. If using red bell pepper, add it in the last 2 minutes of cooking just to warm through. Taste and adjust seasoning with more fish sauce for saltiness or sugar if needed. Remove from heat immediately to prevent overcooking the vegetables.
  6. Serve hot over steamed jasmine rice, garnished generously with fresh basil leaves and a squeeze of lime juice.

Nutrition

Calories: 480kcalCarbohydrates: 38gProtein: 32gFat: 24gSaturated Fat: 16gCholesterol: 95mgSodium: 850mgPotassium: 720mgFiber: 6gSugar: 12gVitamin A: 180IUVitamin C: 65mgCalcium: 60mgIron: 4mg

Notes

I keep this in heavy rotation because it comes together in under thirty minutes with minimal chopping. The key is cutting the green beans into uniform 1-inch pieces so they cook at the same rate as the chicken thighs. It feels indulgent but relies on simple pantry staples, making it a reliable anchor for any dinner plan.

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