Description
A delicious and flavorful Thai chicken curry that combines chicken, coconut milk, and sweet potatoes with a hint of spice from the red curry paste.
Ingredients
Scale
- 3 tablespoons coconut or olive oil
- 1 large sweet Vidalia or yellow onion (diced small)
- 1 to 1 1/2 cups shredded carrots
- 1 large red bell pepper (diced small)
- 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
- 3 to 5 cloves garlic (finely minced or pressed)
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger (finely chopped)
- 2 teaspoons ground coriander
- 1/4 cup Thai red curry paste (or to taste)
- 2 large sweet potatoes (peeled and diced into 1/2-inch pieces)
- 2 cans (15-ounce) coconut milk
- 32 ounces low-sodium chicken broth
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 3 cups fresh spinach leaves (about 3 heaping handfuls)
- 1/4 cup fresh cilantro (finely minced)
- 1 to 2 tablespoons lime juice
Instructions
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 minutes; stir intermittently.
- Add the carrots, red pepper, chicken, and cook for about 3 minutes or until vegetables begin to soften and chicken is seared (does not need to be cooked through); flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, Thai red curry paste, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the sweet potatoes, coconut milk, broth, salt, and pepper, and stir to combine. Allow the mixture to gently boil for about 10 minutes, or until sweet potatoes are tender and done.
- Turn off the heat and add the spinach, cilantro, lime juice, and stir to combine. Stir for about 1 to 2 minutes or until the spinach has wilted.
- Taste and optionally add additional curry paste, salt, pepper, etc. to taste. Serve immediately.
Notes
- For a richer/thicker result, use full-fat coconut milk instead of lite.
- Adjust the amount of curry paste based on your heat preference.
- This dish pairs well with rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg