Thai Chicken, Sweet Potato and Coconut Bake

Thai Chicken, Sweet Potato and Coconut Bake

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Treat your family to the tropical flavours of Thailand with this easy chicken bake which uses sweet coconut milk for the sauce!

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time60 minutes


  • 15 ml Cooking oil
  • 4 Chicken thighs
  • 1 Onion, sliced
  • 1 Clove crushed garlic
  • 400 g Sweet potato, peeled and cubed
  • 1 Tin coconut milk
  • 200 ml water
  • 1 Sachet KNORR Thai Green Curry Dry Cook-in-Sauce


  • Preheat oven to 180°C.
  • Heat oil in a large pan and brown the chicken thighs well on both sides then transfer to an ovenproof casserole dish.
  • Sauté onion and garlic in the pan until soft then add the cubed sweet potatoes and fry for 5 minutes.
  • Pour the coconut milk and water into the pan and stir in the sachet of KNORR Thai Green Chicken Curry Cook-in-Sauce and allow to simmer for 5 minutes.
  • Pour the sauce over the chicken thighs, cover with tin foil and bake in a preheated oven for 40 minutes.
  • Serve with stir-fry vegetables and fresh coriander.