Skillet Thai Chicken and Sweet Potato Curry
User Reviews
4.5
Skillet Thai Chicken and Sweet Potato Curry
Description
This curry is prepared by cooking chicken breast pieces seasoned with salt and pepper in coconut oil, then briefly sautéing par-cooked diced sweet potatoes. A sauce combining coconut milk, natural creamy peanut butter, red curry paste, fish sauce, maple syrup, lime juice, and fresh grated ginger is whisked together and added to the skillet, coating the chicken and sweet potatoes evenly. The mixture is stirred to meld the flavors before serving.
The curry's texture is creamy and slightly thick, with the sweet potato providing tender bites and the chicken pieces offering protein. The sauce balances savory, spicy, and sweet notes, typical of Thai-inspired dishes. Garnishing with chopped peanuts, green onions, and cilantro adds crunch and herbal brightness.
For serving, the curry pairs well with brown, white, or cauliflower rice, allowing absorption of the sauce. Par-cooking the sweet potato by microwaving with water and peeling simplifies the process and speeds final cooking.
Ingredients
- 1 tablespoon coconut oil divided
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- 1 1/2 cups sweet potato par-cooked (see note, diced
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/2 cup coconut milk light, canned
- 3 tablespoons peanut butter natural creamy
- 1 tablespoon red curry paste
- 1 teaspoon fish sauce
- 2 teaspoons maple syrup
- lime juice of ½ lime
- 2 teaspoons ginger grated fresh
- peanuts green onions and cilantro for garnish, unsalted, chopped
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
- Par-cook the sweet potatoes by microwaving them cut in half with a bit of water, covered with plastic wrap vented with a knife tip, for 4-5 minutes.
- After microwaving, drain water, cool, peel skin, then dice for the curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 83mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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