Everyone has a few really good dishes they can make without looking at a recipe. This is one of my all time favorites. This Thai curry recipe was taken off Epicurious years ago and has now become mine. I encourage you to try it if you love SE Asian food or if you are just wanted to try something new.
Chicken & Sweet Potato Coconut Curry
- 1 container of chicken broth (32 oz)
- 2 cans of coconut milk
- 1 jar Thai Kitchen Curry paste (will use about half the small jar)
- Tamari or soy sauce (2-3 tablespoons)
- coconut sugar (or normal sugar) (2 tablespoons)
- 2 stalks lemongrass thinly chopped
- 2 tablespoons minced ginger
- 4 cloves minced garlic
- 1/2 large onion finely chopped
- 2 large organic chicken breasts (on or off the bone...but will need to take off bone once cooked)
- 2 sweet potatoes chopped
- greens of your choice (broccoli, snow peas, or zucchini) apprx 2 large handfuls
- coconut oil
As you can tell I am less specific about the veg included in this dish because I often just use what I have in the fridge. Also, if I am wanted more soup less stuff...I use less ingredients and vice versa.
After prepping your ingredients, begin by getting a large pot and warming 1 tbsp. of coconut oil on medium heat. Add your lemongrass, garlic, and ginger. Smell it! YUMMY! Then after about a minute add half your jar of Thai Kitchen curry paste (if you aren't using that brand it's about 1.5 tbsp). Mix and sauté for another minute. Then add 1/2 can of coconut milk. Cook 2 minutes. Next add the rest of your your ingredients. If you have boneless chicken breast you can pre chop it raw. Bring everything to a boil. Then reduce to a simmer for 30-45 min depending on your elevation. You want the chicken to be cooked and the sweet potatoes to be nice and soft. You can always tweak it a bit by adding more curry paste, soy sauce, or sugar. For those of you that used chicken on bone, remove the chicken from the soup and then add the meat back in chopped up. Serve in bowls. Garnish with cilantro and lime. Num Num Num!