Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon Coconut Oil (can substitute canola oil)
  • 1 Onion (diced)
  • 1 teaspoon Turmeric
  • 1 1/2 lbs. Chicken Breast (diced)
  • 1-2 teaspoons Salt
  • 1 teaspoon Pepper
  • 2 Sweet Potatoes (peeled and diced)
  • 3/4 cup Water
  • 1 teaspoon Chili Garlic Sauce (if you like spice, add 2 teaspoons)
  • 1 teaspoon Ginger
  • 1 Tablespoon Red Curry Paste
  • 1 - 13.5- ounce can Coconut Milk
  • Cilantro
  • Peanuts
  • Lime

Instruction

  • In a large saucepan, heat oil over medium heat. Add onion and saute for 1 minute. Add chicken, turmeric, salt, and pepper and cook until chicken is no longer pink about 8 minutes.
  • Add sweet potatoes and saute for several minutes. Add water, cover, and let simmer for 10 minutes, until softened. Check sweet potatoes for tenderness.
  • Add chili garlic sauce, ginger, red curry paste, and stir. Pour in coconut milk. Check for seasonings and add more salt and pepper, if needed.
  • Ladle into bowls and top with cilantro, peanuts, and fresh lime, if so desired.
  • Serve it alone or on top of basmati rice.