Thai Red Curry with Sweet Potatoes
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
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.
Pour the coconut milk into the pan and mix to combine, scraping bottom of the pan to remove any sediment.
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.
Cook jasmine rice according to package directions in unsalted water.
Ladle the curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and/or sliced green onions.
Helpful Tip
This red curry that is designed to be made quickly using as few ingredients as possible. Freeze leftover coconut milk for use in other recipes.
Nutrition Info
| Per 545 g serving | Amount |
|---|---|
| Calories | 540 |
| Protein | 33 g |
| Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrate | 52 g |
| Fibre | 3 g |
| Sugar | 4 g |
| Cholesterol | 65 mg |
| Sodium | 350 mg |
| Per 545 g serving | % Daily Value |
|---|---|
| Potassium | 44 |
| Calcium | 4 |
| Iron | 30 |
| Vitamin A | 2 |
| Vitamin C | 15 |
| Vitamin B6 | 44 |
| Vitamin B12 | 28 |
| Folate | 6 |
| Zinc | 17 |
