Description
A delightful and aromatic Chicken Sweet Potato Curry recipe with a Thai-inspired twist. This hearty and flavorful curry is easy to make and perfect for a cozy dinner.
Ingredients
Scale
For the Curry:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 large sweet potato (peeled and diced)
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon chili flakes (optional)
- 1 can (14 oz) full-fat coconut milk
- 1 cup low-sodium chicken broth
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Cooked rice (for serving)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened.
- Stir in garlic and ginger until fragrant. Add red curry paste, cumin, coriander, turmeric, and chili flakes, coating the onions.
- Add chicken, cook until browned. Add sweet potatoes, coconut milk, broth, and fish sauce. Simmer covered for 20 minutes.
- Stir in lime juice, season with salt and pepper. Simmer uncovered for 5 minutes. Serve hot over rice, garnished with cilantro.
Notes
- For a vegetarian version, substitute chicken with chickpeas or tofu.
- You can add spinach or peas for extra veggies.
- Use lite coconut milk for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 95mg
