An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! Healthy comfort food!!
2 to 4tablespoonsbrown sugarpacked; optional and to taste
rice for servingoptional
Instructions
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.
Add the chicken and cook to sear for about 2 minutes; flip often to ensure even searing.
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the sweet potatoes, coconut milk, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium-low, cover, and allow mixture to gently boil for about 5 minutes. Remove the lid and allow mixture to boil, uncovered, for about 5 minutes or until sweet potatoes are done.
Add the lime zest, lime juice, cilantro, stir to combine, and taste.
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.
Notes
Note: 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 less soupy in time. Storage: Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.Adapted from Sweet Potato Chickpea Coconut Curry, Thai Chicken Coconut Curry, and Thai Coconut Curry Chicken Soup.