Description
This Chicken Sweet Potato Curry is a delicious and comforting Thai-inspired dish that combines tender chicken, sweet potatoes, and spinach in a creamy coconut curry sauce. Perfect for a cozy dinner at home!
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon red curry paste
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
Proteins:
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
Vegetables:
- 2 medium sweet potatoes (peeled and cubed)
- 2 cups baby spinach
Liquid and Seasoning:
- 1 can (14 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce (optional)
- Salt and pepper to taste
- Juice of ½ lime
Garnish and Serving:
- Chopped fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Prepare Aromatics: Heat coconut oil in a large skillet or pot. Sauté onion until softened. Add garlic and ginger, cook for 1 minute.
- Add Spices: Stir in red curry paste, cumin, coriander, and turmeric. Cook for 1-2 minutes.
- Cook Chicken: Add chicken, cook until no longer pink on the outside.
- Add Vegetables and Liquid: Stir in sweet potatoes, coconut milk, chicken broth, and fish sauce. Simmer covered for 15-20 minutes.
- Finish Dish: Uncover, add spinach, cook until wilted. Squeeze lime juice, season with salt and pepper.
- Serve: Garnish with cilantro, serve with rice.
Notes
- You can substitute chicken thighs with chicken breast
- For a spicier curry, add extra chili or curry paste
- Butternut squash can be used instead of sweet potatoes
- Store leftovers in the fridge for up to 4 days
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg
