Ingredients

The following ingredients have 5 Servings
  • 1 and 1/2 pounds boneless skinless chicken thighs (cut into smaller pieces)
  • 2 tablespoons coconut oil
  • 4 tablespoons massaman curry paste
  • 2 cups coconut milk (divided)
  • 1 cup chicken broth
  • 3 sweet potatoes (peeled and cubed)
  • 2 onions (each cut into 8 segments)
  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 green onions (diced for garnish)
  • 1 lime (juiced)

Instruction

  • Heat coconut oil over medium heat. Add chicken thighs and cook until browned on each side (does not need to be cooked through). Remove from pan.
  • Add curry paste to pan and cook for one minute, then add chicken back to pan and mix.
  • Add 1 cup coconut milk. Cook until mixture comes to a boil, stirring occasionally and remaining cup of coconut milk. Bring to a boil, and stir until mixture starts to thicken.
  • Add chicken broth. Bring to a boil.
  • Add sweet potato, and onions, simmer for 15-20 minutes or until sweet potatoes are cooked through.
  • Add fish sauce and brown sugar. Mix.
  • Serve over rice, garnished with green onions and lime juice.