Thai Chicken- and Curry-stuffed Sweet Potatoes

This filling dish is packed with nutrients and brimming with flavor.

Thai Curry
 Travis Rathbone

This spicy chicken curry whips up fast—but what’s in it can make you strong and add years to your life.

A 6-oz chicken breast has 50g of protein—100% of the daily recommended value—and tons of muscle-building aminos. And since curcumin, a compound found in most curries, has been shown to lower LDL cholesterol and prevent plaque buildup in arteries, it could do your heart good, too.

The sweet potatoes are also nutrition powerhouses. With their mega vitamin A, blood-sugar-regulating fiber, and inflammation-crushing flavonoids, these tubers earn “wonder food” status.

Prep time

15 min.

Cook time

40 min.

  • 4 sweet potatoes
  • Olive oil, as needed
  • 2 tbsp chopped ginger
  • 5 garlic cloves, chopped
  • 4 (6 oz) skinless chicken breasts, large dice
  • Salt and pepper
  • Juice of 1 lime
  • 1 onion, julienned
  • 4 celery stalks, bias cut
  • 4 carrots, bias cut
  • 1 red bell pepper, bias cut
  • 1 (15 oz) can coconut milk
  • 2 cups chicken stock
  • 3 tbsp red curry paste
  • 5 drops fish sauce
  • 1 handful cilantro, roughly chopped
  • ¼ cup basil leaves
  • ¼ cup mint leaves

Roast potatoes at 400° until fork-tender, about 40 minutes.

Heat oil in a pan over medium-high heat. Add ginger and garlic. Season chicken with salt and pepper, add to pan, and cook for 1 to 2 minutes, stirring occasionally.

Add juice of ½ lime, onions, celery, and carrots. Cook for 2 minutes, add peppers, and stir. Once carrots are al dente, add milk and stock, and simmer for 5 minutes.

Dissolve curry paste in a corner of the pan, then mix well. Add fish sauce, remaining lime juice, and herbs. Remove from heat. Season to taste.

Cut potatoes in half, and slice flesh to form a grid. Top with curry.