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:
- sweet potatoes are just delicious
- they naturally thicken and sweeten the sauce
- 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!
- 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 g of chicken breast, cut into bite sized pieces
- Jasmine Rice
- Heat a large pan over medium high heat and add peanut oil
- Fry chicken in batches to not overcrowd the pan until browned on all sides (5-7 min) and reserve on a plate
- Add onion to the pan and fry until golden and scrape the brown bits on the bottom. (3-4 min)
- Add Garlic and red curry paste for one minute until fragrant
- Add sweet potatoes and mix with onion mixture, then add chicken broth, coconut milk, kaffir leaves, cilantro stems.
- 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.
- 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.
- Simmer for 5 minutes until everything is warmed up.
- Serve in a deep bowl over a bed of jasmine rice.
- Garnish with lime wedges and cilantro leaves.
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