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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.