Coconut Lime Chicken And Sweet Potato Curry Food

MILD COCONUT CHICKEN CURRY WITH SWEET POTATO

Steps:

• Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
• Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
• Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
• Serve curry with a scoop of sweet potatoes on top of jasmine rice.

COCONUT CHICKEN AND SWEET POTATO CURRY

Steps:

• Heat a large pan or skillet. Add the oil and sauté the chopped onion until soft and translucent. Add minced garlic and cook until fragrant (1-2 minutes).
• Now, add the yellow curry paste. Spread it around the pan as best as you can, so it gets fragrant throughout.
• Then, stir in curry powder and add coconut milk and chicken broth.
• Stir in coconut sugar. Add the cubed sweet potatoes. Close with a lid and simmer for 5-10 minutes. Then stir in the chicken pieces and continue simmering until the chicken is cooked through and the sweet potato dices are softened (aprox. another 10 minutes).
• Remove the lid and taste the curry. Adjust flavors with fish sauce for saltiness and lime juice for acidity.
• Serve this Sweet Potato Chicken Curry alongside steamed rice or quinoa. Serve with chopped cilantro and lime wedges.

COCONUT LIME CHICKEN AND SWEET POTATO CURRY

Steps:

• 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.

CHICKEN, SWEET POTATO & COCONUT CURRY

Steps:

• Hea the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute.
• Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the broth and coconut milk.
• Bring to the boil then simmer for 15 minutes.
• Tip in the peas, bring back to the boil and simmer for 4-5 minutes.
• Season before serving with rice noodles or basmati rice.

CHICKEN, SWEET POTATO & COCONUT CURRY

Steps:

• Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
• Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

Steps:

• Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
• Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
• Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
• Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
• Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.