Name: Chicken thighs in red curry with coconut milk and vegetables
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 600.00 grams Boneless Chicken Thighs; 100.00 grams Onion; 2.00 cloves Garlic; 10.00 grams Ginger; 2.00 tablespoons Thai Red Curry Paste; 400.00 milliliters Coconut Milk; 350.00 grams Sweet Potatoes; 150.00 grams Red Pepper; 1.00 tablespoons Fish Sauce; 1.00 teaspoons Sugar; 2.00 pieces Lime; 0.50 bunches Coriander Leaves; 300.00 grams Jasmine Rice; Oil

Getting things cooking

Warming the pans while your page comes together

Chicken thighs in red curry with coconut milk and vegetables | Matinn.is

Ingredients

Adjust servings

21 oz(600 g)
boneless chicken thighs, cut into bite-sized pieces
3½ oz(100 g)
onion, peeled and finely chopped
2 cloves
garlic, chopped or crushed
0.35 oz(10 g)
ginger, peeled and finely grated
2-4 tbsp
thai red curry paste
14 fl oz(400 ml)
coconut milk, 1 can
12 oz(350 g)
sweet potatoes, peeled and cut into 1.5–2 cm cubes
5.3 oz(150 g)
red pepper, cored and sliced into strips
1-2 tbsp
fish sauce
1 tsp
sugar
2
lime, juice squeezed from one, the other cut into wedges to serve
½ bunches
coriander leaves, roughly chopped
to taste
oil

Meðlæti

11 oz(300 g)
jasmine rice, cooked according to package instructions

Recipe details

Language: English · Icelandic
Visibility: Public
Added: Sep 13, 2026

Instructions

0/8 done

Cut the chicken thighs into bite-sized pieces, peel and cut the sweet potatoes into 1.5–2 cm cubes, and slice the bell pepper into strips. Finely chop the onion, garlic, and ginger, and roughly chop the coriander.
Cook the rice according to the package instructions while the curry simmers.
~15m
Heat the oil in a large pan or pot over medium heat and sauté the onion, garlic, and ginger for 1–2 minutes, until fragrant.
~2m
Add the curry paste and fry for another 1–2 minutes, stirring constantly, until it darkens slightly and smells stronger.
~2m
Pour in the coconut milk, stir well, and bring to a boil. Simmer for about 3 minutes so the sauce thickens slightly.
~3m
Add the chicken and sweet potatoes, bring back to a boil, then lower the heat to medium-low. Simmer uncovered for 10–12 minutes, until the chicken is cooked through (internal temperature 74°C/165°F, no pink left) and the sweet potatoes are tender.
~11m
Add the bell pepper and cook for another 3–4 minutes so it keeps some crunch. Season with fish sauce, sugar, and lime juice, then taste and adjust.
~4m
Turn off the heat, stir in the coriander, and serve over rice with extra lime wedges and coriander or chili flakes on the side for anyone who wants more heat.

Nutrition information

Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.

Per serving

823

kcal

Calories

38.2

Protein

34.6

Fat

92.1

Carbs

5.9

Fiber

Leftovers & storage

Makes leftovers

Leftovers keep in the fridge for up to 3 days and reheat well in a pan or microwave — add a splash of water or coconut milk if the sauce has thickened. It also freezes reasonably well for up to 2 months, though the sweet potato softens a bit more after thawing.

Written by Matinn's recipe assistant from the source recipe.