Coconut curry chicken with sweet potatoes from Dinner: Changing the Game (page 61) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: How to cook white rice for 4; How to cook brown rice for 4; How to cook pearl barley for 4

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • csp on April 22, 2026

    This was fantastic but I’ll used bone in chicken thighs instead of a whole chicken next time. Don’t skip the toasted coconut and mustard seeds.

  • rachel_ywqstg on March 30, 2026

    We enjoyed this dish very much! I agree that the sweet potatos were overdone/too soft and falling apart, so I would add it later in the process. The toasted coconut added a fun texture, but maybe not as nessesary for me (I used shredded coconut instead of flakes - I don’t know if that makes a large difference.) The cilantro and lime are a must!

  • halfchefc on December 03, 2025

    This was yummy but I definitely missed the spice. I added 2 seeded jalapeños but I'll definitely make it spicier next time. It also makes a ton so I'll halve it next time for 2 people. I used lemongrass paste and frozen ginger cubes to help minimize the chopping.

  • Jviney on February 03, 2022

    I really liked this. I did the chopping earlier in the day so the hands-on cooking time seemed short. Served with rice and my family enjoyed it. As others have said, don’t skip the coconut mustard seed accompaniment, or the lime.

  • aimeekitty on February 27, 2021

    Awesome!! Don’t leave off the lime

  • TrishaCP on April 08, 2020

    This was a very flavorful curry. The sweet potatoes are quite soft but I didn’t mind the texture. This recipe did require a fair amount of chopping, so I’m glad I prepared it during the weekend to reheat during the week.

  • hillsboroks on April 05, 2019

    We loved the flavors in this dish. Don't skip the coconut, mustard seeds and lime at the end. They really amp up the flavor. Clcorbi is right that the sweet potatoes/red yams do get quite soft so maybe they could be added partway through the time in the oven. I also think that waxy potatoes, carrots and green beans could go nicely in this dish.

  • clcorbi on December 17, 2018

    Really nice flavor, but I found that my sweet potatoes got way too mushy during the allotted cooking time. I might substitute them for a heartier vegetable next time--I think even carrots could have worked better.

  • Jane on May 29, 2017

    This is good dinner if you can spare an hour, of which 40 minutes is just oven time. I didn't have any Thai red curry paste so had to use green. I'd say the garnish of toasted coconut flakes and toasted mustard seeds is important for the final dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.