How To Make Sweet Potato & Chicken Curry
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 chicken breasts, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 thumb-sized ginger, grated
- 1 can of coconut milk
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of vegetable oil
- 1 lime, juiced
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
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Heat vegetable oil in a large pot or skillet over medium heat. Add onion, garlic, and ginger. Cook until fragrant and onion is translucent.
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Add chicken to the pot and cook until browned on all sides.
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Stir in red curry paste and cook for another minute.
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Add sweet potatoes, coconut milk, fish sauce, and brown sugar. Stir well to combine.
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Reduce heat to low, cover the pot, and simmer for about 20 minutes or until the sweet potatoes are tender.
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Squeeze in lime juice and season with salt and pepper to taste.
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Serve the curry over steamed rice or with naan bread.
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Garnish with fresh cilantro before serving.
Nutrition
- Calories : 430kcal
- Total Fat : 18g
- Saturated Fat : 12g
- Cholesterol : 60mg
- Sodium : 600mg
- Total Carbohydrates : 41g
- Dietary Fiber : 6g
- Sugar : 9g
- Protein : 28g
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