Name: Thai Curry Chicken with Sweet Potatoes and Green Beans
Total time: 45 min
Ingredients: 1 (14-ounce) can coconut milk, divided; 3 tablespoons Thai yellow or red curry paste, divided; 2½ pounds bone-in chicken thighs and/or drumsticks; ¾ teaspoon table salt; 1 tablespoon vegetable oil; 1 pound sweet potatoes, unpeeled, halved lengthwise and sliced ¼ inch thick; 8 ounces green beans, trimmed; 1 tablespoon fish sauce; 1 tablespoon sugar; 1 cup Thai basil, mint, and/or cilantro leaves; 3 scallions, sliced thin on bias; Lime wedges

Thai Curry Chicken with Sweet Potatoes and Green Beans

By Joe Gitter

Published on June 15, 2026

Time

45 minutes

Yield

Serves 4 to 6

Thai Curry Chicken with Sweet Potatoes and Green Beans

Ingredients

1 (14-ounce) can coconut milk, divided3 tablespoons Thai yellow or red curry paste, divided2½ pounds bone-in chicken thighs and/or drumsticks ¾ teaspoon table salt 1 tablespoon vegetable oil 1 pound sweet potatoes, unpeeled, halved lengthwise and sliced ¼ inch thick 8 ounces green beans, trimmed1 tablespoon fish sauce 1 tablespoon sugar 1 cup Thai basil, mint, and/or cilantro leaves 3 scallions, sliced thin on bias Lime wedges

Before You Begin

Give the can of coconut milk a good shake before opening; this will make it easier to measure out a portion of it in step 1. Look for thighs and drumsticks that are between 5 and 7 ounces. The skillet will initially be crowded in step 1; however, the chicken will shrink as it cooks. For the crispiest chicken, be sure to arrange the browned pieces in the pan so the skin stays above the liquid in step 4. You can substitute four (12-ounce) bone-in split chicken breasts, halved crosswise, for the thighs; cook the breasts to 160 degrees, reducing the roasting time range in step 4 to 15 to 20 minutes. Choose a variety of sweet potatoes, including purple or white, to add vibrancy to this dish.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk 1½ teaspoons coconut milk and 1½ teaspoons curry paste together in small bowl. Pat 2½ pounds chicken thighs and/or drumsticks dry with paper towels and sprinkle with ¾ teaspoon table salt. Heat 1 tablespoon vegetable oil in 12-inch ovensafe skillet or sauté pan over medium-high heat until just smoking. Place chicken skin side down in skillet and cook until lightly browned on first side, 5 to 7 minutes. Transfer chicken to plate skin side up and brush with curry mixture.

Meanwhile, microwave 1 pound unpeeled sweet potatoes, halved lengthwise and sliced ¼ inch thick, and 8 ounces green beans, trimmed, in large covered bowl until tender, 8 to 10 minutes, tossing vegetables after 5 minutes of microwaving; drain off excess liquid.

Pour off all but 1 tablespoon fat from skillet. Add remaining 2½ tablespoons curry paste to fat left in skillet and cook over medium heat, stirring constantly, until fragrant, about 1 minute. Whisk in remaining coconut milk, 1 tablespoon fish sauce, and 1 tablespoon sugar, scraping up any browned bits. Stir in vegetables and bring to simmer.

Nestle chicken skin side up into skillet (skin should remain above liquid). Transfer skillet to oven and roast until chicken registers at least 175 degrees, 20 to 25 minutes. Sprinkle chicken and vegetables with 1 cup basil and 3 scallions, sliced thin on bias. Serve with lime wedges.