Thai Red Curry Chicken and Sweet Potato Chowder

Name: Thai Red Curry Chicken and Sweet Potato Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ tbsp (22 ml) neutral oil (vegetable or canola); 1¼ lb (570 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) cubes, patted dry; 3 tbsp (45 g) Thai red curry paste; 2 stalks fresh lemongrass stalks, white and light green parts only, bruised and cut in half lengthwise; 13½ oz (400 ml) unsweetened full-fat coconut milk; 2 cups (480 ml) unsalted chicken broth; 1¼ lb (570 g) medium sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes; 1½ tsp (7 ml) fish sauce (nam pla); 2 tbsp (30 ml) fresh lime juice; ½ tsp (2½ g) light brown sugar (optional); 1 medium (150 g) red bell pepper, seeded and cut into ½-inch (1.5 cm) dice (optional); ¼ cup (15 g) fresh cilantro leaves, chopped (optional); 3 tbsp (10 g) fresh Thai basil or regular basil, roughly torn (optional); sea salt, to taste

From the MyKitchenBank Kitchen

A creamy, aromatic Thai chowder combining tender chicken breast, golden sweet potato cubes, and fragrant red curry paste in a rich coconut broth. Infused with lemongrass, lime, and fish sauce, this warming one-pot meal balances heat, sweetness, and savory depth. Serve with jasmine rice or crusty bread.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

1½ tbsp (22 ml) neutral oil (vegetable or canola)
1¼ lb (570 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) cubes, patted dry
3 tbsp (45 g) Thai red curry paste
2 stalks fresh lemongrass stalks, white and light green parts only, bruised and cut in half lengthwise
13½ oz (400 ml) unsweetened full-fat coconut milk
2 cups (480 ml) unsalted chicken broth
1¼ lb (570 g) medium sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes
1½ tsp (7 ml) fish sauce (nam pla)
2 tbsp (30 ml) fresh lime juice
½ tsp (2.5 g) light brown sugar (optional)
1 medium (150 g) red bell pepper, seeded and cut into ½-inch (1.5 cm) dice (optional)
¼ cup (15 g) fresh cilantro leaves, chopped (optional)
3 tbsp (10 g) fresh Thai basil or regular basil, roughly torn (optional)
sea salt, to taste

Equipment (4)

Large heavy-bottomed pot or Dutch oven (5–6 quart)
Knife and cutting board
Wooden spoon or heatproof spatula
Measuring spoons and cups

Steps

Before you start

Read through the recipe to understand the timing
Pat chicken breast dry with paper towels for even cooking
Have all ingredients prepped and within reach (mise en place)
If using fresh lemongrass, bruise it lightly to release oils

1
Bloom the curry paste
- Heat 1.5 tbsp (22 ml) neutral oil in a large heavy-bottomed pot over medium-high heat.
- When the oil is shimmering, add 3 tbsp (45 g) Thai red curry paste and stir constantly for 2–3 minutes.
- The paste will deepen in color and become fragrant; this releases the flavors from the aromatics and chiles in the paste.
- You'll notice the oil separating from the paste.
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Ready when: Curry paste darkens and becomes fragrant; oil begins to separate
Tip: Do not skip this step—blooming the paste in oil ensures the spices release their full flavor and prevents a raw, bitter taste.
2
Add coconut milk and broth
- Pour in 13.5 oz (400 ml) unsweetened full-fat coconut milk and 2 cups (480 ml) unsalted chicken broth, stirring well to combine.
- Bring the mixture to a gentle simmer, breaking up any curry paste clumps with your spoon.
- Add the 2 bruised lemongrass stalks, halved lengthwise.
- The liquid should bubble gently at the edges, not vigorously boil.
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Ready when: Mixture is well combined, lemongrass is submerged, and broth gently simmers
Tip: Stir the curry paste thoroughly to avoid lumps; a few minutes of extra stirring here prevents grittiness in the finished chowder.
3
Add chicken and sweet potato
- Add 1.25 lb (570 g) cubed chicken breast and 1.25 lb (570 g) peeled, cubed sweet potato to the pot.
- Stir well to coat everything in the curry broth.
- Return the mixture to a gentle simmer.
- The chicken will be partially submerged in liquid.
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Ready when: Broth returns to a gentle simmer
Tip: Cut chicken and sweet potatoes into consistent ¾-inch cubes so they cook evenly in about the same time.
4
Simmer until chicken and sweet potato are tender
- Reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally.
- The chicken should be cooked through (no pink inside), and the sweet potato cubes should be fork-tender but not falling apart.
- Do not let the broth boil rapidly, which can toughen the chicken.
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Ready when: Chicken is opaque throughout and cooked to 165°F (74°C) internally; sweet potato yields easily to a fork
Tip: If you test a cube of chicken or sweet potato, it should break apart with minimal pressure. Overcooked sweet potato will become mushy and lose its structure.
5
Add bell pepper (optional) and finish cooking
- If using 1 medium red bell pepper (150 g), diced into ½-inch pieces, add it to the pot now.
- Continue simmering for another 2–3 minutes until the pepper is just tender-crisp.
- Remove the pot from heat.
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Ready when: Bell pepper is bright red and tender but still holds its shape
Tip: Add the pepper in the final minutes so it retains color and a slight crunch; overcooking it will fade the color.
6
Remove lemongrass and season
- Fish out and discard the lemongrass stalks using tongs or a slotted spoon (they should be easy to spot).
- Stir in 1.5 tsp (7 ml) fish sauce and 2 tbsp (30 ml) fresh lime juice.
- Taste the broth and adjust with a pinch more fish sauce or lime juice if needed for balance—you want the flavors to be aromatic and bright without being overwhelmingly funky or sour.
- If the chowder tastes a bit flat or the natural sweetness of the sweet potato is not apparent, stir in the optional ½ tsp (2.5 g) light brown sugar.
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Ready when: Lemongrass is removed; flavors are balanced and bright
Tip: Add fish sauce and lime juice gradually, tasting after each addition. These ingredients are potent, and a little goes a long way. The goal is depth and brightness, not fishiness or sourness.
7
Taste and adjust seasoning
- Taste the chowder on a spoon (let it cool slightly).
- Add sea salt a pinch at a time if needed.
- The broth should be savory, creamy, warm, and fragrant.
- You should taste the coconut, the curry spices, and a hint of lime and lemongrass in the background.
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Ready when: Seasoning is balanced and flavors are cohesive
Tip: Resist the urge to over-salt; the fish sauce and coconut milk already contribute salty, savory notes. Taste several times before adding more salt.
8
Serve with fresh herbs
- Ladle the chowder into bowls.
- Top each serving with fresh cilantro leaves and torn Thai basil (or regular basil) if desired.
- Serve hot, with jasmine rice, sticky rice, or crusty bread on the side.
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Tip: Fresh herbs add aromatic lift and brightness; don't skip them if you have them on hand. If Thai basil is unavailable, regular basil or mint both work.

Good to know

Tips

Pat the chicken breast dry before cutting to promote even cooking and prevent it from steaming in the broth.
Bloom the curry paste in oil first—this step is crucial for extracting and mellowing the spices.
Keep the broth at a gentle simmer, not a rolling boil, to prevent the chicken from becoming tough and stringy.
Taste and adjust seasoning at the very end. Fish sauce, lime, and salt should balance each other: start conservative and build layers of flavor.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or coconut milk if the chowder has thickened. Do not freeze, as the texture of the sweet potato may become mushy upon thawing.

Substitutions

fresh lemongrass stalks → 2 tbsp (5 g) fresh lemongrass paste, or the zest of 1 lime plus ½ tsp (0.5 g) dried lemongrass (if available). Fresh lemongrass gives the best fragrance, but paste is convenient and freezer-friendly. If using zest and dried lemongrass, add both in step 2 and do not remove at the end.
unsweetened full-fat coconut milk → Light coconut milk mixed half-and-half with unsweetened plant-based milk (such as oat or cashew), or a combination of chicken broth and heavy cream. This reduces fat and calories but dilutes the coconut flavor slightly. Adjust seasoning to taste, as the sauce will be thinner.
Thai red curry paste → 3 tbsp (20 g) Thai green curry paste for a fresher, slightly less spicy chowder; or 2 tbsp (30 g) red curry paste plus 1 tbsp (15 g) Thai panang curry paste for more peanutty depth. Green curry is lighter and more herbaceous; panang is richer and slightly sweeter. Adjust heat level and spice profile to your preference.
fish sauce (nam pla) → 1.5 tsp (7 ml) soy sauce or tamari, or 1 tsp (5 ml) soy sauce plus a pinch of salt. This reduces the funky depth but keeps the umami. The chowder will taste slightly lighter and less authentically Thai, but still delicious.