Thai chicken and sweet potato curry

Thai chicken and sweet potato curry

Based on 67 ratings
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Goodnes

Goodnes

Community member

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

Ingredients

2Servings
MetricImperial
1 tbsp
Thai red curry paste
183⅓ g
chicken breasts (boneless, skinless)
sweet potato
tbsp
coconut oil
onion
133⅓ ml
coconut milk (light)
40 ml
water
½ tsp
light brown sugar
tsp
chicken flavor bouillon (powdered)
200 g
jasmine rice for serving (cooked)
8⅓ g
cilantro for serving
Thai chili pepper for serving
purple cabbage for serving
fish sauce for serving
lime for serving
salt
pepper

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Utensils

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

Nutrition per serving

Cal250
Fat5 g
Protein17 g
Carb34 g
  • 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.
    • onion
    • tbsp coconut oil
    • 183⅓ g 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.
    • sweet potato
    • 133⅓ ml coconut milk
    • 40 ml water
    • 1 tbsp Thai red curry paste
    • ½ tsp light brown sugar
    • 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!
    • 8⅓ g cilantro
    • Thai chili pepper for serving
    • 200 g 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!

  • Enjoy your meal!

    Thai chicken and sweet potato curry

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