Sweet Potato Chicken Curry
This Sweet Potato Chicken Curry is a cozy and flavorful weeknight dinner, made with tender chicken, sweet potatoes, creamy coconut milk, and warm curry spices. Made entirely in one pot for an easy dinner that is ready-to-eat in only 30 minutes!
Ingredients
- 2 tablespoon extra virgin olive oil
- 1.25 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- kosher salt and ground black pepper
- ½ sweet yellow onion chopped (about ½ cup)
- 2 tablespoons garlic minced
- 3 sweet potatoes diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cans full-fat coconut milk
- 8 ounces red curry paste
- 1 can bamboo shoots
- zest of 1 whole lime
- juice of ½ a lime
- 1 teaspoon fresh ginger grated
- ½ teaspoon ground turmeric
Serving Suggestions:
- cooked rice
- fresh basil chopped
- lime wedges
Instructions
- Sauté: Bring a large dutch oven to a medium-high heat and drizzle with 1 tablespoon extra virgin olive oil. Season the cut-up chicken thighs with kosher salt and ground black pepper and sear them in the large pot for 1-2 minutes. Remove chicken and set aside.
- Sauté: Return the pot to a medium-high heat and sauté the chopped onion and 2 tablespoons garlic for 1-2 minutes or until softened. Add diced sweet potatoes, diced green bell pepper, and diced red bell pepper. Move around the pot to sauté for 2-3 minutes. Season with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.
- Simmer: Add 2 cans full-fat coconut milk, 8 ounces red curry paste, 1 can bamboo shoots, zest of 1 whole lime, juice of ½ a lime, 1 teaspoon fresh ginger, and ½ teaspoon ground turmeric. Mix to combine and bring to a simmer. Add the seared chicken thighs back to the pot and let it all simmer for 10-15 minutes or until the sweet potatoes are firm but tender.
- Adjust: Taste and add additional salt, ginger, or lime juice, as desired.
- Serve: Enjoy with some fresh basil as garnish over some cooked rice!
Notes
- Coconut Milk: if the canned coconut milk has separated, be sure to reincorporate with an immersion blender before adding to the pot.
- Serving Suggestions: Enjoy the curry all by itself, serve over your favorite white rice, or bring even more flavor with homemade coconut rice.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 428kcal | Carbohydrates: 26g | Protein: 18g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 272mg | Potassium: 776mg | Fiber: 5g | Sugar: 7g | Vitamin A: 17031IU | Vitamin C: 38mg | Calcium: 100mg | Iron: 5mg
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