Coconut Lime Chicken and Sweet Potato Curry
User Reviews
4.8
93 reviews
Excellent
Coconut Lime Chicken and Sweet Potato Curry
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🥥🍠😋 An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant! Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! Healthy comfort food!
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Ingredients
- 3 tablespoons coconut or olive oil
- 1 large sweet Vidalia or yellow onion diced small
- 1 pound boneless skinless chicken breast diced into bite-sized pieces
- 3 to 5 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger finely chopped
- 2 teaspoons ground coriander
- 1 extra-large sweet potato or 2 medium sweet potatoes peeled and diced into 1/2-inch pieces
- one 15-ounce can coconut milk (I used lite
- ¼ cup Thai red curry paste
- 2 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 1 to 2 teaspoons lime zest or to taste
- ¼ cup lime juice
- 2 to 4 tablespoons fresh cilantro finely minced
- 2 to 4 tablespoons brown sugar packed; optional and to taste
- rice for serving optional
Instructions
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook to sear for about 2 minutes; flip often to ensure even searing.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the sweet potatoes, coconut milk, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium-low, cover, and allow mixture to gently boil for about 5 minutes. Remove the lid and allow mixture to boil, uncovered, for about 5 minutes or until sweet potatoes are done.
- Add the lime zest, lime juice, cilantro, stir to combine, and taste.
- Optionally or as desired, add brown sugar. I find the brown sugar balances the lime zest and juice and I enjoy some light sweetness but if you do not, omit it. Also, if desired, add additional curry paste, salt, pepper, etc. to taste.
- Serve immediately and optionally with rice.
Equipments used:
Notes
- Note: As time passed I noticed that the overall liquid volume reduced because it absorbed into the chicken and sweet potatoes so if it seems a bit soupy initially, mine was less soupy in time.
- Storage: Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
- Adapted from Sweet Potato Chickpea Coconut Curry, Thai Chicken Coconut Curry, and Thai Coconut Curry Chicken Soup.
Nutrition Information
Show Details
Serving
1serving
Calories
445kcal
(22%)
Carbohydrates
36g
(12%)
Protein
28g
(56%)
Fat
22g
(34%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Cholesterol
67mg
(22%)
Sodium
823mg
(34%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 445kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 67mg | 22% |
| Sodium | 823mg | 34% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
93 reviews
Excellent
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