I’ve been looking for a good red curry recipe for a while so I thought I’d give this one a whirl. I can’t even remember what kind of chicken I bought, but it was pretty much the thinnest white breast meat I could find. The curry paste I used was a Thai red curry paste I found in the supermarket and the chicken was grilled in some coconut oil until it was browned and cooked through. The sweet potato and kale were both from the supermarket and the final result was a very tasty meal.

A delicious Thai red curry with sweet potato and kale, a delicious dish for cold winter days. This is another recipe from my cooking book called “Tasty Thai Food Made Easy: Quick, Easy, Healthy Thai Recipes” and it is a complete healthy dinner.

I’m a big fan of Thai cuisine, so when I saw this recipe, I knew it would be something I wanted to try. First, I love the combination of sweet potatoes and curry. Second, I had never had kale before, and it was a nice change from the traditional green leafy vegetables that I usually have in a curry dish. Third, the recipe is very simple and as is the case with many Thai recipes, it was incredibly easy to make.

Thai Red Curry with chicken, sweet potato, and kale tastes genuine, but I’ve made it healthy by adding non-traditional ingredients.

I like experimenting with various taste combinations, and this curry was made using items I already had on hand. I’ve always loved the combination of sweet potato and kale, and it adds a lot of nutrition to the curry.

That’s the beauty of curry: you can add whatever protein or vegetables you want and it will still be delicious!

Curry in a bowl and large pot of curry in the background.

What Curry Paste Should I Use?

Because we’ll be utilizing curry paste, it’s essential to understand the many kinds of curry paste accessible.

The Maseri Brand is the one I’m using in this recipe. The bulk of Asian curry pastes will be more intense and spicy than curry pastes available in supermarkets.

Ingredients for Thai Red Curry Chicken with Sweet Potato and Kale

Because the Thai Kitchen brand curry paste is considerably milder in spice and flavor than the Maseri or Mae Ploy brands, you’ll need many teaspoons to achieve the equivalent of the Maseri or Mae Ploy brands.

Rule of thumb: After adding the coconut milk, taste the curry to determine whether more paste is required, or if fish sauce or sugar is needed.

If you need to make the curry Vegan or don’t have fish sauce, use salt instead.

Option 1: Chicken Option 2: Meatless Option

I’ve cooked this red curry many times, starting with only Sweet Potato and Kale and loving the results.

Curry in pot with a wooden spoon.

I added a can of garbanzo beans and some chopped red bell pepper for color and crunch the next time I wanted to add a bit extra protein.

So you can see how adaptable the curry is in terms of toppings. This chicken version was hearty, and I was able to stretch the curry to approximately 6 meals. That’s not terrible at all!

How to Make Red Curry Chicken with Kale and Sweet Potato

Chicken breasts should be sliced, sweet potatoes should be diced, and kale leaves should be rinsed and broken apart.

Over medium heat, combine the coconut oil and curry paste in a big pan. If the pan is excessively hot, the curry paste may spatter, so be careful.

After that, add the sliced chicken and increase the heat to medium high. Cook until the chicken has lost its pink color.

Overhead view of curry in a white bowl and a napkin on the side.

Combine the chopped sweet potatoes and two cans of coconut milk in a large mixing bowl. Give the coconut milk cans a thorough shake to combine the solidified cream and liquid parts.

Place the cover on the pan and cook for 10 minutes, or until the sweet potatoes are soft.

After 10 minutes, taste the curry and adjust the seasonings if necessary. I used a teaspoon of coconut sugar and a tablespoon of fish sauce.

Turn off the heat after the curry is seasoned to your satisfaction, add the kale leaves, and cover for a few minutes to wilt the leaves.

Serve with Jasmine rice, brown rice, noodles, cauliflower rice, or zoodles for a complete meal.

Gold spoon holding up curry.

Here are some curry dishes to try:

Chicken with Thai Yellow Curry

Zoodles with Green Curry

Cod with Red Curry Sauce

Here’s a video of me making Chicken with Thai Red Curry, Sweet Potato, and Kale on YouTube:

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Curry in a white bowl with a gold spoon and glass in the background.

Thai Red Curry Chicken with Sweet Potato and Kale

Renee Fuentes is a model and actress.

Thai Red Curry with chicken, sweet potato, and kale tastes genuine, but I’ve made it healthy by adding non-traditional ingredients.

12 minute prep time

18-minute cook time

Course Description:

Thai cuisine


  • In a large saucepan with a cover, heat the coconut oil over medium high heat. Stir in the curry paste and the oil until aromatic. Approximately one minute.

  • Cook until the chicken breast is no longer pink and coated with curry paste.

  • Stir in the chopped sweet potato to coat it with the curry paste. Toss in both cans of coconut milk and mix well. Close top and bring to a gentle boil, then lower heat to low and continue to cook until sweet potato is cooked. It takes around ten minutes.

  • Turn the heat off. Taste to determine whether it needs more fish sauce or sugar. Because each curry paste has a unique flavor profile, always taste it first to determine what you’re missing.

  • Add the kale and cover to wilt for a few minutes. Rice, cauliflower rice, zoodles, or noodles are all good options.


The curry freezes nicely; portion it out and defrost overnight in the fridge before reheating over low heat. 


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  • healthy thai curry
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  • thai kitchen red curry paste
  • thai red curry recipe
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