Skillet Thai Chicken and Sweet Potato Curry

Name: Skillet Thai Chicken and Sweet Potato Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 pound boneless skinless chicken breasts; 1 1/2 cups diced sweet potato; Kosher salt and fresh ground black pepper to taste; 1/2 cup light canned coconut milk; 3 tablespoons natural creamy peanut butter; 1 tablespoon red curry paste; 1 teaspoon fish sauce; 2 teaspoons maple syrup; Juice of 1/2 of a lime; 2 teaspoons grated fresh ginger; Chopped unsalted peanuts

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4.5

177 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
355 kcal
Course
Dinner
Cuisine
Thai

Skillet Thai Chicken and Sweet Potato Curry

Lindsey Herring

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Skillet Thai Chicken and Sweet Potato Curry is a healthy, warming, comfort food meal that can be on the table in 30 minutes.

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Ingredients

Servings

1 tablespoon coconut oil divided
1 pound boneless skinless chicken breasts cut into bite sized pieces
1 1/2 cups diced sweet potato par-cooked (see note)
Kosher salt and fresh ground black pepper to taste
1/2 cup light canned coconut milk
3 tablespoons natural creamy peanut butter
1 tablespoon red curry paste
1 teaspoon fish sauce
2 teaspoons maple syrup
Juice of 1/2 of a lime
2 teaspoons grated fresh ginger
Chopped unsalted peanuts green onions and cilantro for garnish

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Instructions

Whisk together the coconut milk, peanut butter, red curry paste, fish sauce, maple syrup and lime juice together in a bowl and set aside.
Heat 1 1/2 teaspoons of the coconut oil in a large skillet over medium-high heat. When the skillet is hot add in the cut up chicken. Spread it into a single layer, season with salt and pepper and let it cook for about 2 minutes before stirring it. Continue to cook until the chicken is cooked through, then remove it from the skillet onto a plate.
Add the remaining coconut oil to the skillet along with the diced par-cooked sweet potato. Season lightly with salt and pepper and sauté for about 2 minutes or until the sweet potato is tender.
Add the chicken back into the skillet along with the grated ginger. Stir to combine, then pour in the sauce.
Stir and coat everything in the sauce. Remove from the heat and top with chopped peanut, green onion and cilantro. Serve over brown, white or cauliflower rice.

Notes

To par-cook the sweet potato, cut it in half lengthwise and place it along with 1/4 cup water in a medium microwave-safe dish. Cover with plastic wrap and pierce with the tip of a knife to vent. Microwave for 4-5 minutes. Drain the water and cool for several minutes before peeling off the skin and dicing.