Coconut Milk, Garlic, Lemongrass, Fish Sauce, Thai Chili, Spices

Massaman Sweet Potato & Chicken Curry with Jasmine Rice

Serves 4 | Ready in 35 minutes

Tender chicken and sweet potatoes simmered in a velvety Massaman curry, finished with lime and herbs. Comforting, bold, and better than takeout.

Ingredients:
1 jar Goody Greens Massaman Curry Base

1 lb Deeply Rooted Ranch boneless skinless chicken thighs, cut into chunks

1 large sweet potato, peeled and cubed

½ yellow onion, sliced

1 tbsp Texas Olive Oil

1 cup rice, cooked

½ cup water or stock (optional, for thinning sauce)

Fresh cilantro or Thai basil, to garnish

Lime wedges, for serving

Optional: toasted peanuts or pickled red onions for crunch

Instructions:
Sear the Chicken:
Heat olive oil in a large skillet or saucepan over medium heat. Add chicken and brown on all sides (about 4–5 minutes). Remove and set aside.

Sauté the Onion & Sweet Potato:
In the same pan, add sliced onion and cook until softened, 3–4 minutes. Stir in cubed sweet potato and cook another 2 minutes.

Simmer the Curry:
Return chicken to the pan. Pour in the Goody Greens Massaman Curry Base and add a splash of water or stock if desired. Stir to coat and bring to a simmer. Cover and cook for 20–25 minutes, until chicken is tender and sweet potato is cooked through.

Serve:
Spoon curry over a bed of warm heirloom rice. Garnish with herbs, a squeeze of lime, and optional toppings like toasted peanuts or pickled onions for brightness and crunch.

Variations:
Swap chicken for chickpeas or tofu for a plant-based version

Add seasonal greens (chard, kale) during the last 5 minutes of cooking

Serve with flatbread or roti to soak up every drop

Goody Greens Explore >