In a medium saucepot set over medium heat, combine the coconut milk with the curry paste, soy sauce and salt. Stir until the mixture is a uniform color and texture.
Increase the heat to medium-high and add the chicken.
Cook until the chicken is firm, then add the onions and sweet potatoes. Cook for 5 minutes before reducing the heat to low, and then cook 10 to 15 minutes more. Serve over rice.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.