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Chicken and Sweet Potato Curry

by Vincent
Chicken and Sweet Potato Red Curry

Sweet, spicy, salty, sour, this delicious curry just keeps on giving. I just enjoy the aromas in the house emanating from this chicken and sweet potato curry simmering in the kitchen.

I like adding sweet potatoes to this curry for a couple reasons:

  1. sweet potatoes are just delicious
  2. they naturally thicken and sweeten the sauce
  3. my kids love them

If the sauce is too thick while it simmers, just add a bit of chicken broth or water and combine.

You can serve this tasty curry on a bed of white or brown jasmine rice to soak all of that rich sauce!

Chicken and Sweet Potato Red Curry

Chicken and Sweet Potato Red Curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 tbsp peanut oil
  • 1 tbsp cane sugar
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 3 tbsp red curry paste
  • 4 kaffir lime leaves¬† (optional)
  • 2 tbsp cilantro stems
  • cilantro leaves for garnish
  • 1 large red onion, sliced
  • 2 garlic cloves, minced
  • 2 sweet potatoes, peeled, cut in 1 inch cubes
  • 2 peppers (red, yellow), sliced
  • 400 ml of coconut milk
  • 1 cup of chicken broth
  • 600 gr of chicken breast, cut into bite sized pieces
  • Jasmine Rice

Instructions

  1. Heat a large pan over medium high heat and add peanut oil
  2. Fry chicken in batches to not overcrowd the pan until browned on all sides (5-7 min) and reserve on a plate
  3. Add onion to the pan and fry until golden and scrape the brown bits on the bottom. (3-4 min)
  4. Add Garlic and red curry paste for one minute until fragrant
  5. Add sweet potatoes and mix with onion mixture, then add chicken broth, coconut milk, kaffir leaves, cilantro stems.
  6. Bring to a boil and cover and cook on low heat for 10 minutes or until the sweet potatoes are tender. After 7 minutes, add the peppers to the pan and cover for the remaining time.
  7. Mix the lime juice, fish sauce and cane sugar. Once sweet potatoes are cooked, add back the chicken and juices and the mixed sauce to the pan. 
  8. Simmer for 5 minutes until everything is warmed up.
  9. Serve in a deep bowl over a bed of jasmine rice.
  10. Garnish with lime wedges and cilantro leaves.
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