Thai chicken and sweet potato curry

Thai chicken and sweet potato curry

6 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
3 tbsp
Thai red curry paste
550 g
chicken breasts (boneless, skinless)
1
sweet potato
1 tbsp
coconut oil
1
onion
400 ml
coconut milk (light)
120 ml
water
1½ tsp
light brown sugar
½ tsp
chicken flavor bouillon (powdered)
600 g
jasmine rice for serving (cooked)
25 g
cilantro for serving
1
Thai chili pepper for serving
purple cabbage for serving
fish sauce for serving
lime for serving
salt
pepper
Metric
Imperial
  • 3 tbsp Thai red curry paste
  • 550 g chicken breasts (boneless, skinless)
  • 1  sweet potato
  • 1 tbsp coconut oil
  • 1  onion
  • 400 ml coconut milk (light)
  • 120 ml water
  • 1½ tsp light brown sugar
  • ½ tsp chicken flavor bouillon (powdered)
  • 600 g jasmine rice for serving (cooked)
  • 25 g cilantro for serving
  • 1  Thai chili pepper for serving
  • purple cabbage for serving
  • fish sauce for serving
  • lime for serving
  • salt
  • pepper

Utensils

  • large frying pan with lid
  • cooking spoon
  • cutting board
  • knife
  • large mixing bowl

Enjoy with

Pouilly Fumé, 2012
With its spicy aromas, this full-bodied wine complements the flavors of the curry very well. The combination of mango and passion fruit aromas is invigorating and rich.

Nutrition per serving

Cal
250
Protein
17g
Fat
5g
Carb
34g

Step 1/4

Slice onion. Dice chicken and season with salt and pepper. Heat coconut oil in large skillet over medium-high heat, then add chicken. Cook, stirring frequently, for approx. 5 – 7 min. or until browned and cooked through. Transfer to a bowl.
  • 1 onion
  • 1 tbsp coconut oil
  • 550 chicken breasts
  • salt
  • pepper
  • large frying pan with lid
  • cooking spoon
  • cutting board
  • knife
  • large mixing bowl

Slice onion. Dice chicken and season with salt and pepper. Heat coconut oil in large skillet over medium-high heat, then add chicken. Cook, stirring frequently, for approx. 5 – 7 min. or until browned and cooked through. Transfer to a bowl.

Step 2/4

Add sliced onion to the same frying pan; sauté, stirring frequently, until golden brown.

Add sliced onion to the same frying pan; sauté, stirring frequently, until golden brown.

Step 3/4

Add sweet potato, coconut milk, water, curry paste, brown sugar, and bouillon to pan. Stir well, scraping up brown bits from bottom of pan. Bring to a boil, then reduce heat to low. Cover and cook for approx. 10 min. or until potatoes are fork tender.
  • 1 sweet potato
  • 400 ml coconut milk
  • 120 ml water
  • 3 tbsp Thai red curry paste
  •  tsp light brown sugar
  • ½ tsp chicken flavor bouillon (powdered)

Add sweet potato, coconut milk, water, curry paste, brown sugar, and bouillon to pan. Stir well, scraping up brown bits from bottom of pan. Bring to a boil, then reduce heat to low. Cover and cook for approx. 10 min. or until potatoes are fork tender.

Step 4/4

Meanwhile, chop cilantro and chili and slice cabbage into strips. Cut lime into wedges. Stir in chicken and accumulated juices, along with fish sauce to taste. Cook until heated through. Divide rice between bowls and top with chicken mixture, cilantro, chili, and cabbage. Serve with lime wedges. Enjoy!
  • 25 cilantro
  • 1 Thai chili pepper for serving
  • 600 jasmine rice for serving
  • purple cabbage for serving
  • fish sauce for serving
  • lime for serving
  • cutting board
  • knife

Meanwhile, chop cilantro and chili and slice cabbage into strips. Cut lime into wedges. Stir in chicken and accumulated juices, along with fish sauce to taste. Cook until heated through. Divide rice between bowls and top with chicken mixture, cilantro, chili, and cabbage. Serve with lime wedges. Enjoy!