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One-Pan Coconut Chicken Curry
with Sweet Potatoes & Bok Choy
45 MIN
2 Servings
From the Test Kitchen
One pan is all you need to create the aromatic broth for our chicken curry, which highlights vibrant curry paste and smooth coconut milk, and flavors tender fresh vegetables as they cook.
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NutritionPER SERVING
-
Calories620 Cals (est.)
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fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- 1 lb Sweet Potatoes
- 1¾ cups Light Coconut Milk
- 1 Lime
- 10 oz Baby Bok Choy
-
⅓ cup Brodo Chicken Bone Broth
-
2 Tbsps Coconut Aminos
- 1 Tbsp Yellow Curry Paste
- 1 1-Inch Piece Ginger
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and medium dice the sweet potatoes. Cut off and discard the root end of the bok choy; thinly slice. Quarter the lime.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with aluminum foil to keep warm.
3
Start the curry:
To the pan of reserved fond, add a drizzle of olive oil and heat on medium-high until hot. Add the chopped ginger and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter), diced sweet potatoes, coconut milk (shaking the can before opening), and coconut aminos. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until the sweet potatoes are tender when pierced with a fork and the liquid is slightly thickened.
4
Finish the curry & serve your dish:
Add the sliced bok choy and cooked chicken to the pan; cook, stirring constantly, 1 to 2 minutes, or until combined and heated through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the finished curry with the remaining lime wedges on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and medium dice the sweet potatoes. Cut off and discard the root end of the bok choy; thinly slice. Quarter the lime.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with aluminum foil to keep warm.
3
Start the curry:
To the pan of reserved fond, add a drizzle of olive oil and heat on medium-high until hot. Add the chopped ginger and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter), diced sweet potatoes, coconut milk (shaking the can before opening), and coconut aminos. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until the sweet potatoes are tender when pierced with a fork and the liquid is slightly thickened.
4
Finish the curry & serve your dish:
Add the sliced bok choy and cooked chicken to the pan; cook, stirring constantly, 1 to 2 minutes, or until combined and heated through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the finished curry with the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs