RECIPES

Thai Red Curry with Sweet Potatoes

This quick curry uses sweet potatoes and coconut milk to balance the heat of red curry paste. Delicious served with fragrant jasmine rice, it is a fantastic dish that will soon become a permanent fixture in your weekly meal plan.

Prep Time

PT15M

Cook Time

PT30M

Serves

4

Ingredients

1 lb (0.5 kg) boneless, skinless chicken breast(s)

2 tbsp (30 mL) canola oil

1-2 tbsp (15 mL) Thai red curry paste

1 cup (250 mL) light coconut milk

2 cups (500 mL) low-sodium chicken broth

1/4 tsp (1.25 mL) salt

2 cups (500 mL) sweet potatoe(s), cubed

1/2 cup (125 mL) cilantro, fresh, minced

1/2 cup (125 mL) green onion(s)

1 cup (250 mL) jasmine rice

2 cups (500 mL) water

Instructions

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.