Thai Sweet Potato Chicken Coconut Curry

Thai Sweet Potato Chicken Coconut Curry

Serves 4 to 6

Ingredients:

1 teaspoon vegetable oil

4-6 T red curry paste (if Mae Ploy, if Thai Kitchen brand, use 2 bottles)

2 T fish sauce

1 cup chicken broth

1 (13.5-ounce) can coconut milk

1.5 pounds sweet potatoes, cut into 3/4-inch pieces

1 onion, cut into 3/4-inch pieces

2 cloves garlic

1 bell pepper (or other veggie like green beans, snow peas, etc), chopped

2 T peanut butter (optional)

⅓ cup dry-roasted peanuts

¾ teaspoon salt

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

2 teaspoons grated lime zest and lime wedges

¼ cup chopped fresh cilantro

Instructions:

1) Heat oil in large saucepan over medium heat until shimmering. Add curry paste and cook, stirring constantly, until paste begins to brown, 2 1/2 to 3 minutes. 

2) Stir in broth, coconut milk, fish sauce, potatoes, onion, garlic, peanut butter, peanuts, and salt, scraping up any browned bits. Bring to simmer and cook until potatoes are just tender, 12 to 14 minutes.

3) Stir in chicken and peppers and continue to simmer until chicken is cooked through, 10 to 12 minutes. Remove pan from heat and stir in lime zest. Serve with lime juice, cilantro, rice.

Recipe tuning in progress.