4 from 15 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
A five ingredient recipe you'll make over and over again for it's ease of preparation on big flavor. A recipe that currently lives on my family's Greatest Hits list!


  • 1 lbs chicken breast cut into ½” pieces
  • 2 cups sweet potato peeled and diced
  • 3 tablespoons green curry paste
  • 3 (14 oz. cans) coconut milk
  • 3 cups broccoli florets

Optional Extras

  • 2 tablespoons chopped fresh cilantro
  • zest and juice from 1/2 lime
  • jasmine rice


  • In a large skillet or pot over medium-high heat add the olive oil. Add the chicken pieces, seasoning liberally with salt and pepper, and pan fry for 10-12 minutes, until golden brown. Transfer to a plate and set aside.
  • In the same skillet or pot, add the sweet potatoes, curry paste, and coconut milk.  Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and return the chicken to the skillet or pot. Simmer for 3 minutes until broccoli is bright green.
  • If desired, finish with a handful of chopped cilantro and the juice from ½ a lime.

Serving Suggestion

  • Serve with steamy white rice and a side of naan bread.


  • Protein: Swap chicken breasts with chicken thighs, diced pork tenderloin, or shrimp.
  • Vegetarian: Swap chicken breast for 12 ounces firm tofu pressed to remove as much water as possible. Pan-fry season with salt and pepper until crispy.


  • Cut veggies (sweet potatoes and broccoli), and store in the refrigerator in an airtight container.


Calories: 149kcal | Carbohydrates: 13g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 127mg | Potassium: 575mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7786IU | Vitamin C: 43mg | Calcium: 49mg | Iron: 1mg