Thai Red Curry with Sweet Potatoes
- Soups & Stews
- Thai
- Gluten Free
- Quick 'n' Easy
- Breast
Prepping15min
Cooking30min
Resting—min
- Servings4
Nutrition informationThis recipe contains 33 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Add the oil to a large pan and heat. Cut chicken into 2 inch (5 cm) pieces. Add chicken and sear over fairly high heat until lightly browned. Add the red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
2
Pour the coconut milk into the pan and mix to combine, scraping bottom of the pan to remove any sediment.
3
Add the chicken stock and the diced sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and the sauce has reduced slightly. Check seasoning and add salt if needed.
4
Cook jasmine rice according to package directions in unsalted water.
5
Ladle the curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and/or sliced green onions.
Recipe noteThis red curry that is designed to be made quickly using as few ingredients as possible. Freeze leftover coconut milk for use in other recipes.