|3 tbsp||Thai red curry paste|
|550 g||chicken breasts (boneless, skinless)|
|1 tbsp||coconut oil|
|400 ml||coconut milk (light)|
|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|
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.
Add sliced onion to the same frying pan; sauté, stirring frequently, until golden brown.
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.
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!