Spice up a winter meal with this low-fat Thai curried chicken dish. It's infused with red curry and gets its appeal from nutritious chicken breasts and sweet potatoes.
Provided by Chef mariajane
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 2-inch pieces.
- Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
- Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
- Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
- Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
- Cook rice according to package directions in unsalted water.
- Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love