Chicken Sweet Potato Thai Curry

As with any curry recipe, use what you’ve got on hand to make it. In my case a lone sweet potato and bell pepper and a couple of frozen chicken breasts nearing their use-by date.

Making use of canned Thai curry pastes (my favourite is Maesri brand), will have you sitting down to this flavourful meal, start to finish, in less than an hour.

What’s there not to love about that?


Chicken & Sweet Potato Thai Red Curry (serves 2 to 3)

1 can (400mL) coconut milk, divided
¼ cup Thai red curry paste
½ pound boneless, skinless chicken breast, cut into 1-inch cubes
1 small yellow bell pepper, seeded and cut into 1-inch squares
1 large sweet potato, peeled and cut into ½-inch cubes
Fish sauce
2 tablespoons chopped cilantro
3 cups hot Jasmine rice

• Skim ½ cup of thick cream from top of coconut milk into a medium saucepan, set over medium heat and reduce until slightly thickened and coconut oil begins to separate and dot the surface, then add curry paste and stir-fry until combined, about 2 minutes.
• Add chicken and cook until chicken is about 70 per cent cooked, about 10 minutes, stirring often.
• Add vegetables and remaining coconut milk and cook until vegetables are tender-crisp, about 10 minutes more, stirring often.
• Stir in cilantro and season curry to taste with fish sauce. Serve immediately sided by rice.