Coconut Lime Chicken and Sweet Potato Curry
User Reviews
4.8
Coconut Lime Chicken and Sweet Potato Curry
Description
This curry starts by sautéing diced onion until softened, then searing bite-sized chicken breast pieces to lock in moisture and develop flavor. Garlic, ginger, and ground coriander are added for fragrant spice. Sweet potatoes are introduced along with coconut milk and Thai red curry paste to create a rich, flavorful sauce. The dish simmers gently to cook the sweet potatoes until tender, thickening the curry.
Lime zest and juice are stirred in near the end for bright acidity that elevates the creamy sauce, while fresh cilantro adds herbaceous notes. Optional brown sugar balances the citrus brightness with a touch of sweetness. Black pepper and kosher salt season to taste.
This curry pairs well with rice and offers a comforting, well-rounded meal showcasing the interplay of coconut, lime, mild spice, and natural sweetness from sweet potatoes. Storage notes mention the dish can be refrigerated for up to five days or frozen for three months without losing quality.
Ingredients
- 3 tablespoons coconut oil or olive oil
- 1 onion diced small, large sweet Vidalia or yellow
- 1 pound chicken breast diced into bite-sized pieces, boneless, skinless
- 3 to 5 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger finely chopped, or 1 tablespoon fresh ginger
- 2 teaspoons ground coriander
- 1 sweet potato peeled and diced into 1/2-inch pieces, extra-large or 2 medium
- coconut milk one 15-ounce can, lite
- ¼ cup Thai red curry paste
- 2 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 1 to 2 teaspoons lime zest or to taste
- ¼ cup lime juice
- 2 to 4 tablespoons cilantro finely minced, fresh
- 2 to 4 tablespoons brown sugar packed; optional and to taste
- rice optional, for serving
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.
Notes
- The curry thickens as it sits because the chicken and sweet potatoes absorb liquid, so initial sauciness reduces over time.
- Store leftovers airtight in the refrigerator for up to five days or freeze for up to three months.
- Adjust seasoning with extra curry paste, brown sugar, salt, or pepper to suit taste preferences.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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