Dinner Recipes

Coconut Lime Chicken and Sweet Potato Curry

Lime chicken and sweet potato curry with coconut – A CURRY FACILE, from one cooking pan, ready in 20 minutes which tastes BETTER than a restaurant! Juicy chicken and tender sweet potatoes simmer in an exceedingly lime-scented coconut milk sauce that tastes AMAZING! A healthy and comforting food!

Lime chicken and sweet potatoes with curry – A curry that’s easy to organize in 20 minutes and tastes better than a restaurant! Juicy chicken and tender sweet potatoes simmer in a very lime-scented coconut milk sauce that tastes AMAZING! A healthy and comforting food!!
I’m a giant fan of Thai curry and that i wanted something with Thai red curry paste, coconut milk, added lime. This easy curry to arrange in 20 minutes, in one skillet, really hit the spot.

What is curry?

There is onion, sweet potatoes and chicken simmering during a mixture of creamy coconut milk spiced with garlic, ginger, coriander and Thai red curry paste before adding the zest and juice.

Fresh coriander and lime elements really add barely of pungent freshness and balance the warming flavours of ginger, coriander and red curry paste.

If you’ve got additional vegetables or beans that you just want to include, like cauliflower, peppers, tomatoes, edamame, or chickpeas, go ahead. I’ll add them once you add the coconut milk.


YIELD: SERVES 6

Coconut Lime Chicken and Sweet Potato Curry

prep time 5 MINUTES cook time 10 MINUTES total time 15 MINUTES


INGREDIENTS

  •  3 tablespoons coconut or olive oil
  •  1 large sweet Vidalia or yellow onion, diced small
  •  1 pound boneless skinless chicken breast, diced into bite-sized pieces
  •  3 to 5 cloves garlic, finely minced or pressed
  •  2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
  •  2 teaspoons ground coriander
  •  1 extra-large sweet potato or 2 medium sweet potatoes, peeled and diced into 1/2-inch pieces
  •  one 15-ounce can coconut milk (I used lite
  •  1/4 cup Thai red curry paste
  •  2 teaspoon kosher salt, or to taste
  •  1 teaspoon freshly ground black pepper, or to taste
  •  1 to 2 teaspoons lime zest, or to taste
  •  1/4 cup lime juice
  •  2 to 4 tablespoons fresh cilantro, finely minced
  •  2 to 4 tablespoons brown sugar, packed; optional and to taste
  •  rice for serving, optional

INSTRUCTIONS

  1. 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.
  2. Add the chicken and cook to sear for about 2 minutes; flip often to ensure even searing.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. Add the sweet potatoes, coconut milk, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium-low, cover, and allow the mixture to gently boil for about 5 minutes. Remove the lid and allow the mixture to boil, uncovered, for about 5 minutes or until sweet potatoes are done.
  5. Add the lime zest, lime juice, cilantro, stir to combine, and taste.
  6. 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. As time passed I noticed that the overall liquid volume reduced because it absorbed into the chicken and sweet potatoes so if it seems a bit soupy initially, mine was fewer soups in time. Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

NUTRITION INFORMATION:

YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 445 TOTAL FAT: 22g SATURATED FAT: 16g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 67mg SODIUM: 823mg CARBOHYDRATES: 36g FIBER: 3g SUGAR: 13g PROTEIN: 28g

About the author

alicia

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