Chicken and Sweet Potato Curry

How nice would it be when having a tasty dish of chicken curry with a bowl of hot rice?

I always love to cook this Chicken and Sweet Potato Curry with Thai red curry paste. The curry paste is handy to use and got all the necessary spices in it already. Sometimes going for such a modern convenience is a good ending of a hectic day with a tasty, yummy, juicy dish for dinner like this.

I used this red curry paste for this recipe. Do you like Thai curry? Do you have any favourite brand(s) of red curry paste? Do drop a line to let my readers have more good choices if you have, please.

This dish looks so humble, yet with rich flavours absorbed by the sweet potatoes. Oh, I nearly forget to mention the little greens. They are our favourite extras in curry too.

Chicken and Sweet Potato Curry Recipe

(Printable recipe)
By Christine’s Recipes
Course: Main, Chicken
Cuisine: Asian
Prep time: 20 mins
Cook time: 30 mins
Yield: 2 to 3 serves

Ingredients:

• 325 gm chicken (breast or thigh)
• 1 red sweet potato (about 280 gm), peeled and cut into chunks
• 1 potato, peeled and cut into chunks
• 100 gm green beans
• 1 onion, cut into thick slices
• 1 Tbsp red curry paste, or to taste
• ¾ cup coconut milk
• 1 tsp garlic, crushed
• coriander (cilantro), for garnish
• water (to cook and soften sweet potato)

Marinade:

• 2 tsp light soy sauce
• 1 tsp cornflour
• ½ tsp sugar
• 1 tsp Shaoxing wine
• pepper, to taste
• ⅛ tsp salt

Method:

1. Rinse chicken and wipe dry. Cut the chicken into 3cm (1.25inch) pieces. Mix with marinade for about 20 minutes.
2. Heat oil in a wok or a saucepan over medium heat. Cook chicken until the colour changed white. Set aside.
3. Add some oil in wok, saute onion until translucent. Push to the sides of wok, add garlic and red curry paste in the middle. Beware not to burn garlic (Add more oil if needed.) Once you smell the aroma of curry, stir and mix all ingredients. Add the sweet potato and potato. Continue to stir fry and mix well for 3 minutes. Pour in some water to cook until sweet potato begins to be softened, about 5 minutes. When the water dries up and reduces to half. Add coconut milk, green beans and cook until all ingredients are soft.
4. Toss back chicken into curry mixture and cook for a while. Season with salt and sugar if needed. Taste by yourself. Dish up and garnish with coriander. Best served hot with Jasmine rice.

Notes：

• As the power of the stove used in every family is different, the size of saucepan is not the same, so the amount of water you add to cook the sweet potato and potato would be different. Just use enough water to cook the sweet potato and potato until soft. It shouldn't be too much water left in the end. Otherwise, the curry sauce would be too runny. And in this cooking way, the flavour of coconut milk won’t be diluted.
• You might like to cook the sweet potato and potato in boiling water in advance. It’s much easier to control the texture of the sweet potato. Just toss them in with the chicken in coconut milk and curry mixture.
• But the method suggested in this recipe can help you keep all the goodies and sweetness of sweet potato in a wok and retain all the flavours of the veggies in the curry.