Chicken Curry with Sweet Potatoes
A rich and aromatic Thai-inspired curry featuring tender chicken thighs, sweet potatoes, and carrots in a coconut milk base, seasoned with curry powder, lemongrass, and ginger. Garnished with fresh herbs for a perfect balance of flavors.
Ingredients
- •3 tablespoons curry powder, preferably Three Golden Bells brand
- •½ teaspoon salt, or to taste
- •2 pounds skinless chicken thighs
- •2 tablespoons vegetable oil
- •1 tablespoon chopped shallot
- •2 teaspoons minced garlic
- •2 teaspoons ground chili paste or dried chili flakes, or to taste
- •3 tablespoons fish sauce
- •1 tablespoon sugar
- •2 stalks lemongrass stalks
- •1 piece ginger
- •1½ cups chicken stock
- •3 whole carrots
- •1½ cups coconut milk
- •1 whole sweet potato
- •½ cup Asian basil leaves
- •8 sprigs cilantro
- •2 whole scallions
- •chopped
Cooking Instructions
- 1.
1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add the chicken and turn to coat the meat evenly. Set aside for 30 minutes.
30 min
- 2.
2. Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili paste and the remaining 1 tablespoon curry powder, and stir until fragrant, about 10 seconds. Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook until the vegetables are tender, about 15 minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions, and serve.
35 min