Coconut Chicken & Sweet Potato Curry

By Kathryn Bowers T2T Food Blogger
For how easy this curry is, you’re honestly not even going to believe how much flavour packs it's way into it. This coconut chicken and sweet potato curry is a heavenly combination of coconut milk, chicken, and sweet potato, flavoured with Thai spices.

This is a great recipe because it is so easy. In fact, you will just need a single pot and 45min to be table ready.
500g, chicken thighs or breasts, cut into chunks
1 tbs of each, ground turmeric, ginger, ground cumin, black pepper
3 tbs, olive oil
1 red capsicum, sliced
1 small onion, chopped
4 cloves garlic, minced
4 small, sweet potatoes, cubed
1 cup snow peas, sliced
1/2 tbs chili flakes, *OPTIONAL
1 can coconut milk
1 cup chicken stock 
2 tbs soy sauce or fish sauce 
Salt to tast. 
steamed rice, for serving
2 limes,cut into wedges
peanuts, crushed or diced
Toss the chicken well to coat with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1tbs olive oil. Let sit for 15min covered in the fridge.
 Heat 1tbs olive oil in a large using a large heavy base pot or Dutch oven, set over medium-high heat. Add the chicken toss until browned all over, about 5 minutes. Remove the chicken out of the pot. 
To the pot, heat tbs olive oil, add the onion, capsicum, garlic, and chili flakes* cook till onion has  softened, then toss in the sweet potatoes. Reduce the heat to low. Pour in stock, coconut milk and soy/fish sauce. Add the chicken and any juices on the plate back into the pot. Cover and simmer for 20-30 minutes, or until the chicken is cooked through and the sweetpatato is tender. Stir in sliced snow peas and season with salt and  pepper.
 Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with peanuts, and lime wedge. ENJOY! 

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