Sweet Chicken Coconut Milk Curry
Ingredients
- 3 tablespoons coconut oil
- 1 yellow onion sliced ½” thick
- 2 cloves garlic minced
- 1 inch piece of fresh ginger peeled and minced
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 ½ pound boneless skinless chicken breasts, cut into ½” strips
- 1 sweet potato peeled and cut into 1” chunks
- 2 cups chicken broth
- 1 can full fat coconut milk
- 1 tablespoon fish sauce
- 2 cups fresh spinach roughly chopped
- 2 limes for juicing
- 1 cup fresh cilantro rough chopped - for serving
- 4 cups cooked white rice - for serving
Instructions
- All ingredients ready? Let's begin!
- Heat a large dutch oven on medium heat. Add the coconut oil.
- Add the onions, garlic, and ginger to the coconut oil. Stir them together and cook for 1-2 minutes.
- Add the red curry paste and turmeric.
- Mix everything together so that the onions, garlic, and ginger become coated with the spices.
- Add the chicken and cook for another 4-5 minutes or until the chicken is no longer pink.
- Add the sweet potatoes to the pot and turn the heat to low.
- Pour in the chicken stock, coconut milk, and fish sauce. Simmer for about 15 minutes or until the sweet potatoes are cooked.
- Add in the chopped spinach.
- Season with lime juice, salt, and pepper.
- Serve alongside the rice and garnish with fresh cilantro and lime wedges.
Video
Nutrition
Calories: 500kcal | Carbohydrates: 42g | Protein: 30g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 690mg | Potassium: 824mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5027IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 4mg