Ingredients
- Chicken breast or thighs: 1.5 lbs, cut into 1-inch cubes
- Sweet potatoes: 2 large (about 1.5 lbs), peeled and cubed
- Full-fat coconut milk: 1 (13.5 oz) can
- Red curry paste: 3 tablespoons
- Yellow onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Chicken broth (or water): 1 cup
- Vegetable oil: 1 tablespoon
Instructions
- Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 2: Add the red curry paste to the pot and cook, stirring constantly, for 1 minute to toast the spices. Then, add the cubed chicken and cook until the outside is lightly browned (about 3 minutes).
- Step 3: Pour in the coconut milk and chicken broth (or water). Bring the mixture to a low simmer, scraping the bottom of the pot to incorporate the curry paste.
- Step 4: Add the cubed sweet potatoes to the pot. Cover the pot loosely and continue to simmer over medium-low heat for 15-20 minutes, or until the sweet potatoes are fork-tender and the chicken is fully cooked through.
- Step 5: Taste the curry and adjust seasonings (salt/pepper, or a squeeze of lime juice if desired). Serve the chicken sweet potato curry immediately over cooked rice or noodles.
Notes
- Leftovers freeze beautifully for up to three months; thaw overnight in the fridge and give it a hearty stir before reheating, as the coconut milk may separate slightly.
- When reheating on the stovetop, keep the heat low and add a splash of extra chicken broth to restore the creamy consistency, especially if the sauce seems overly reduced after refrigeration.
- Enhance the color and freshness of your plate by finishing each bowl with a sprinkle of fresh cilantro, a drizzle of lime juice, or some toasted cashews for a welcome crunch.
- Don't skip toasting the red curry paste in the hot oil before adding the liquid; this crucial step intensifies the spices' flavor depth and provides a rich base for your curry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American