Sweet Potato and Chicken Curry
Liven up this traditional standby with sweet potatoes, green onions and fresh thyme. Easy to prepare, elegant to serve.
3 tablespoons green curry paste
1 (13 to 14-ounce) can light coconut milk
3/4 cup chicken broth
2 teaspoons fish sauce
1 teaspoon granulated sugar
1/4 teaspoon salt
4 cups 1-inch cubed sweet potatoes
1 cup thinly sliced red bell pepper
1 cup thinly sliced snow peas
2 green onions, thinly sliced
1 cup cooked chicken, shrimp or other protein
Chopped cilantro and peanuts for garnish
- In a medium saucepan, combine curry paste, coconut milk, chicken broth, fish sauce, sugar, salt and sweet potatoes; bring to a boil.
- Reduce heat; simmer until potatoes are tender, about 12 to 15 minutes.
- Stir in peppers, snow peas, and green onions. Continue simmering until crisp tender, about 2 more minutes.
- To serve, spoon into shallow bowls. Top with protein and garnishes.
Makes 4 servings.
Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.