Burmese Chicken Braised in Coconut Milk & Turmeric with Sweet Potato

Why You’ll Love This Recipe

This dish delivers layers of flavor in every bite — from the warmth of turmeric and ginger to the creamy richness of coconut milk. Sweet potatoes add natural sweetness and texture, while fresh cilantro and lime bring brightness. The crispy shallot topping provides the perfect finishing touch. Despite its complexity of flavors, the recipe is approachable and flexible, allowing you to swap in other proteins or vegetables to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the soup:

• Boneless chicken thighs

• Dried ginger

• Dried turmeric

• Ground coriander

• Neutral oil, such as grapeseed

• Garlic cloves

• Fresh ginger

• Shallot

• Dried chile (such as de árbol)

• Fresh cilantro

• Unrefined coconut oil or neutral cooking oil

• Sweet potato, cubed

• Chicken stock

• Unsweetened coconut milk

• Fish sauce

• Limes (one juiced, one quartered)

• Salt

For the crispy shallot topping:

• Shallot, thinly sliced

• Neutral cooking oil, such as grapeseed

Directions

1. Cut chicken thighs into 1-inch pieces and marinate overnight with dried ginger, turmeric, coriander, and 1 tablespoon neutral oil. If short on time, toss chicken with spices just before cooking.

2. In a food processor, mince garlic, fresh ginger, shallot, dried chile, and cilantro stems or roots.

3. Heat coconut oil in a heavy-bottomed pan over medium-high heat. Add sweet potato cubes and fry until golden brown on at least two sides. Remove and set aside.

4. In the same pan, brown chicken pieces in batches, seasoning with a pinch of salt. Add the minced aromatics and cook briefly, then deglaze with a couple tablespoons of chicken stock. Reduce until soft and fragrant.

5. Add remaining chicken stock and reserved sweet potatoes. Bring to a simmer.

6. While the soup simmers, prepare crispy shallots: Heat oil in a sauté pan, add sliced shallots, and cook until golden. Remove slightly before dark brown and drain on paper towels.

7. Simmer the soup for 30 minutes, until chicken and sweet potatoes are nearly tender. Stir in fish sauce, lime juice, and coconut milk, bringing back to a gentle simmer. Add chopped cilantro leaves and adjust seasoning.

8. Serve hot, garnished with crispy shallots, fresh cilantro sprigs, and lime wedges.

Servings and timing

Servings: 4 to 6
Prep Time: 8 hours 20 minutes (includes marinating time)
Cook Time: 1 hour 20 minutes
Total Time: 9 hours 40 minutes

Variations

• Vegetarian: Replace chicken with firm tofu or chickpeas and use vegetable stock.

• Seafood: Swap chicken for shrimp or white fish, adjusting cooking time to prevent overcooking.

• Extra spice: Use fresh bird’s eye or serrano chiles instead of dried for a fresh heat.

• Root vegetable twist: Substitute or add carrots, pumpkin, or butternut squash for a different flavor.

• Noodle addition: Add cooked egg noodles for a more traditional kaukswe-style presentation.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm gently on the stovetop over low heat until hot, adding a splash of stock or coconut milk to maintain the soup’s consistency. Crispy shallots should be stored separately in a sealed container at room temperature to keep them crunchy.

FAQs

Can I marinate the chicken for less time?

Yes, while overnight marinating deepens flavor, even 30 minutes will still give good results.

Can I use chicken breast instead of thighs?

Yes, but thighs stay more tender during the braise, while breast meat can dry out if overcooked.

Can I use fresh turmeric instead of dried?

Absolutely — replace the dried turmeric with about a 2-inch piece of peeled fresh turmeric root, minced with the garlic and ginger.

What can I use instead of fish sauce?

Soy sauce works as a substitute, but start with half the amount and adjust to taste.

Is this dish spicy?

It has mild to moderate heat, depending on the chile used. For a milder dish, remove seeds or use a less spicy variety.

Can I make this ahead of time?

Yes, the flavors deepen overnight, making it even more delicious the next day. Just reheat gently before serving.

Can I freeze it?

Yes, freeze in portions for up to 3 months. Thaw in the refrigerator and reheat gently. Leave out the crispy shallots until serving.

How do I keep the sweet potatoes from getting mushy?

Brown them before adding to the soup and avoid overcooking once they’re tender.

Can I use light coconut milk?

Yes, but the broth will be less rich and creamy.

What other toppings work well?

Fresh herbs like Thai basil or mint, extra lime wedges, or thinly sliced fresh chiles add great flavor.

Conclusion

Burmese Chicken Braised in Coconut Milk & Turmeric with Sweet Potato is a fragrant, hearty, and comforting dish that blends sweetness, spice, and richness in perfect harmony. It’s a versatile recipe that can be adapted to different tastes, making it ideal for family meals or gatherings. Whether you stick to the original or experiment with your own variations, it’s sure to be a repeat favorite.

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