Thai chicken curry with sweet potatoes & red peppers
My family loves curry and this weeknight version is so fast and flavorful. It’s totally adaptable so you can change up the protein (tofu, shrimp) and the vegetables (cauliflower, kale, white potatoes).
Hope you love it!
XO, km
THE DISH:
Thai chicken curry with sweet potatoes & red peppers | serves 4
THE STUFF:
Oil (coconut or EVOO work well)
1 lb boneless/skinless chicken breast, cut into bite-sized pieces
Kosher S+P
1/2 yellow onion, halved and sliced
1 small sweet potato, peeled, halved and cut into 1/2 moons
1 small red pepper, cored and sliced
2 cloves garlic, minced
1-inch piece ginger, grated
1 Tbsp minced jalapeño
2-3 Tbsp red curry paste (3 is spicy!)
1 14-ounce can full fat coconut milk
3/4 cup chicken broth
3 Tbsp chopped fresh cilantro
Serve with: steamed rice, warm naan and lime slices
THE HOW-TO:
Warm 2 tbsp oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken and season with S+P. Cook, flipping once, until mostly cooked, about 3 minutes per side. Transfer to a bowl.
Add 2 tbsp oil to the pan along with the onion and sweet potato. Cook, stirring occasionally, for 4 minutes. Add the red pepper, garlic, ginger and jalapeño and stir to combine. Cook for 3 more minutes. Stir in the red curry paste and then the coconut milk and chicken broth. Add the chicken and simmer for 10-15 minutes. Turn off the heat and stir in the cilantro.
Serve the curry ladled over rice with naan and lime slices on the side.