Yellow Curry Chicken and Sweet Potatoes

"www.atasteofthai.com I usually add baboo shoots, dried kaffir leaves."
 
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photo by stormylee photo by stormylee
photo by stormylee
Ready In:
45mins
Ingredients:
7
Yields:
4 breasts
Serves:
4
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ingredients

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directions

  • In a large nonstick skillet or wok, bring 1/2 cup of coconut milk to a boil.
  • Add yellow curry paste and simmer until paste is dissolved and fragrant.
  • Add remaining coconut milk, fish sauce, brown sugar and sweet potatoes.
  • Stir well and bring to a boil. Reduce heat and simmer 5 minutes.
  • Add chicken and scallions. Stir together with other ingredients, coating well with the curry mixture.
  • Cover and simmer 15 minutes or until potatoes are tender and chicken is cooked through.

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Reviews

  1. lindasynnott1
    I had only two large sweet potatoes, green onions, 8 spears of asparagus, coconut milk, curry mix, two large chicken breasts, one ripe avocado and jasmine rice. I had NO regular potatoes or sweet onions, two ingredients usually required to make chicken and potato yellow curry. So I entered the foods I had and up popped this recipe. How lucky I was, for this meal was a big hit with both my spouse and me. I will definitely use this recipe again, perhaps adding carrots or green peas for variety instead of asparagus, but I will keep the sweet potatoes and avocado (sliced and placed on top just before serving), which made the dish extra healthy and flavorful.
     
  2. Maven in the Making
    Delicious! So easy to make too. Thanks.
     
  3. stormylee
    A beautiful dish - it would never have occurred to me to use sweet potatoes in a Thai curry, but the sweetness works really well with the curry flavours! The scallions at the grocer's were looking rather sad so I used a small young leek instead. Added a teaspoon of dried kaffir leaf flakes (definitely recommend!) and served over jasmine rice. Thank you for a lovely recipe!
     
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