Burmese chicken and sweet potato curry

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Burmese chicken and sweet potato curry

Top Rated

Burmese chicken and sweet potato curry

Gluten-Free Friendly, Dairy-Free, Carb-Conscious, Spicy, No Added Sugar, Protein Plus

2 Servings, 680 Calories/Serving

20 Minutes

Journey to Burma with this irresistible chicken and sweet potato curry featuring savory miso, fragrant lemongrass paste, and creamy coconut milk. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken thighs (about 5 or 6 ounces each)
  • 1 organic yellow onion
  • 1 organic sweet potato
  • Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - ground turmeric)
  • 1 cup diced fire-roasted tomatoes
  • ½ cup coconut milk
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket spiced miso (miso - Marash chile flakes - cloves)

Nutrition per serving

Calories 680, Total Fat 39g (50% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 1230mg (53% DV), Total Carb. 42g (15% DV), Fiber 8g (29% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains: Tree Nuts (coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and brown the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips; season with salt and pepper. 

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pot. Meanwhile, prepare the vegetables.


Prep the vegetables

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups]. 
  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.


Cook the curry

In the same pot used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the onion and lemongrass paste, season with salt, and cook, scraping up any browned bits from the bottom of the pot, until the onion starts to soften, 2 to 3 minutes. 

Add the chicken and any accumulated juices, sweet potato, tomatoes, coconut milk, and 1½ cups [3 cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the potato is just tender and the chicken is cooked through, 4 to 6 minutes.

When the curry is almost done, prepare the cilantro. 


Prep the cilantro; finish the curry

  • Coarsely chop the cilantro.

Remove the pot from the heat. Immerse the bottom half of a fine-mesh strainer in the broth and add the spiced miso. With a fork or whisk, stir the miso into the broth until fully incorporated. Alternatively, in a small bowl, combine the spiced miso with ½ cup [1 cup] curry broth; with a fork or whisk, stir until incorporated, then pour the miso broth into the pot. Stir in the cilantro and season to taste with salt and pepper.


Transfer the curry to individual bowls and serve.

Kids Can!
  • Measure the onion.
  • Scrub the sweet potato.
  • Measure the water for the curry. 
  • Time the cooking.