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Creamy Red Curry Thai Bowl with Roasted Sweet Potatoes Recipe

Creamy Red Curry Thai Bowl with Roasted Sweet Potatoes Recipe
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★★★★★

5.1 from 24 reviews

This Creamy Red Curry Thai Bowl with Roasted Sweet Potatoes is a vibrant, flavorful meal combining tender roasted sweet potatoes, succulent chicken cooked in a rich and creamy red curry sauce, and crisp-tender vegetables served over jasmine rice. Perfectly balanced with a hint of spice, lime freshness, and optional crunch from nuts, this bowl delivers a comforting and nutritious taste of Thai cuisine in every bite.

Ingredients

Scale

Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Rice

  • 1 cup jasmine rice (or brown rice, quinoa, or cauliflower rice for no-carb option)

Chicken

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon neutral oil (canola or avocado)

Vegetables

  • 1 cup broccoli florets (fresh or frozen)
  • 1 red bell pepper, sliced thin
  • ½ cup shredded carrots
  • 2 green onions, chopped

Red Curry Sauce

  • 1 tablespoon red curry paste
  • 1 can (13.5 oz) coconut milk (full fat for best results)
  • 1 tablespoon peanut butter
  • 1 tablespoon soy sauce
  • 1 teaspoon honey or maple syrup
  • Juice of ½ lime
  • 1 teaspoon grated ginger
  • 1 garlic clove, minced
  • Optional: 1–2 teaspoons sriracha or chili garlic sauce for extra heat

Garnishes (Optional)

  • ¼ cup chopped cilantro
  • ¼ cup crushed peanuts or cashews

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for 25–30 minutes, flipping halfway through, until they are golden brown and tender. The caramelization from roasting enhances their natural sweetness, adding depth to the dish.
  2. Cook the Rice: While the sweet potatoes are roasting, prepare the jasmine rice according to the package instructions. Once cooked, fluff the rice with a fork and set aside. For a lower-carb option, substitute with cauliflower rice or shredded cabbage slaw.
  3. Sear the Chicken: In a bowl, toss the chicken breast pieces with 1 tablespoon red curry paste and 1 tablespoon soy sauce until evenly coated. Heat 1 tablespoon of neutral oil (canola or avocado) in a skillet or wok over medium-high heat. Add the chicken and sauté for 5–7 minutes until the pieces are golden brown and cooked through. Remove the chicken from the pan and set aside, keeping it warm.
  4. Sauté the Vegetables: In the same skillet, add a little more oil if necessary. Sauté the broccoli florets and sliced red bell pepper for 4–5 minutes until they begin to soften but remain crisp-tender. Add the shredded carrots last and cook for an additional minute. The vegetables should maintain some crunch to provide texture and freshness.
  5. Make the Creamy Red Curry Sauce: Reduce the heat to medium. In the same skillet, combine 1 tablespoon red curry paste, the full can of coconut milk, 1 tablespoon peanut butter, 1 tablespoon soy sauce, 1 teaspoon honey or maple syrup, juice of half a lime, grated ginger, and minced garlic. Stir continuously until the mixture is smooth. Let it simmer gently for 5–7 minutes until it thickens slightly. For additional heat, add 1–2 teaspoons of sriracha or chili garlic sauce if desired.
  6. Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with roasted sweet potatoes, sautéed vegetables, and the seared chicken pieces. Generously drizzle the creamy red curry sauce over the contents. Garnish with chopped green onions, cilantro, and crushed peanuts or cashews for a delightful crunch and fresh finish.

Notes

  • For a vegetarian or vegan version, substitute chicken with tofu or chickpeas and use tamari instead of soy sauce if gluten-free.
  • You can swap jasmine rice for brown rice, quinoa, or cauliflower rice to adjust carbohydrates.
  • Adjust the level of spiciness by varying the amount of red curry paste and sriracha.
  • Use full-fat coconut milk for a richer sauce, but light coconut milk can be used to reduce calories.
  • Roasting the sweet potatoes ahead of time and reheating before assembling the bowl can save preparation time on busy days.

Nutrition

Keywords: Thai red curry bowl, creamy curry sauce, roasted sweet potatoes, healthy Thai recipe, easy chicken curry bowl, asian bowl recipe, coconut curry chicken, gluten free option

Find it online: https://chefmilacook.com/creamy-red-curry-thai-bowl-with-roasted-sweet-potatoes-recipe/