Sweet potato and chicken curry Sweet potato and chicken curry

This curry is a warming way to get all the fibre and vitamins sweet potatoes have to offer.


Serves 4


60 minutes



  • 1 tbs olive oil
  • 500g chicken breast, diced
  • 2 medium onions, roughly chopped
  • 1.5cm fresh ginger, peeled and thinly sliced
  • 3 cloves garlic, crushed
  • 2 large carrots, peeled and roughly chopped
  • 1 large sweet potato, thickly sliced
  • 2 tbs red curry paste
  • 200ml chicken stock
  • 270ml coconut milk
  • 200g snow peas
  • 1 tbs fish sauce
  • 1 tbs sugar
  • 450g steamed rice with coriander, to serve


Heat olive oil in a large saucepan and cook chicken until golden brown. Add onion, ginger and garlic and sauté until brown and fragrant, about 2–3 minutes.
Add carrots and sweet potato and stir to combine. Stir in curry paste, stock and coconut milk and allow to cook for approximately 45 minutes or until chicken is tender.
Once cooked, add snow peas, fish sauce and sugar. Stir to combine. Serve with a side of steamed rice and coriander.

Originally published in The Costco Connection, Summer 2018. Pick up the latest copy at your local warehouse or read it online.