How To Make Chicken & Sweet Potato Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 2 boneless chicken breasts, cut into bite-sized pieces
- 2 sweet potatoes, peeled and cubed
- 1 onion, diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, sliced
- 1 can (400ml) coconut milk
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions
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Heat oil in a large pan or Dutch oven over medium heat. Add the onion, garlic, and ginger. Cook until fragrant, about 1 minute.
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Add the chicken pieces to the pan and cook until browned on all sides, about 5 minutes.
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Stir in the red curry paste and cook for another minute.
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Add the sweet potatoes, red bell pepper, coconut milk, soy sauce, fish sauce, and brown sugar to the pan. Stir well to combine.
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Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the sweet potatoes are tender.
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Stir in the lime juice and season with salt and pepper to taste.
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Serve the curry over cooked rice and garnish with fresh cilantro.
Nutrition
- Calories : 402kcal
- Total Fat : 16g
- Saturated Fat : 11g
- Cholesterol : 54mg
- Sodium : 1097mg
- Total Carbohydrates : 43g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 24g
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