Imagine a dish that combines the creamy richness of coconut milk, the zesty punch of lime, and the comforting warmth of red curry paste - all in one incredible meal that's ready in under 45 minutes! This Coconut Lime Chicken and Sweet Potato Curry is not just a recipe; it's a culinary journey that transforms ordinary ingredients into an extraordinary dining experience that will make your kitchen smell like a Bangkok street food paradise.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 pound chicken breast, diced
- 2 medium sweet potatoes, cubed
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 lime, juiced
- 1 tablespoon fish sauce
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by dicing chicken breast into 1-inch cubes, peeling and cubing sweet potatoes into similarly sized pieces, and zesting and juicing the lime.
- Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of oil and allow it to become hot and shimmering.
- Add diced chicken to the pan, seasoning with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until chicken is lightly browned and nearly cooked through.
- Reduce heat to medium and add red curry paste directly to the chicken. Stir and cook for 1-2 minutes to release the aromatic spices and coat the chicken evenly.
- Pour in coconut milk and fish sauce, stirring to combine and create a smooth sauce. Bring the mixture to a gentle simmer.
- Add cubed sweet potatoes to the skillet, ensuring they are submerged in the liquid. Cover and cook for 15-20 minutes, or until sweet potatoes are tender and chicken is fully cooked.
- Once potatoes are soft, squeeze fresh lime juice into the curry and stir to incorporate.
- Taste and adjust seasoning with additional salt, pepper, or fish sauce as needed.
- Remove from heat and let sit for 2-3 minutes to allow flavors to meld.
- Serve hot, garnished with fresh chopped cilantro and additional lime wedges if desired. Pair with steamed jasmine rice.
Tips
- Choose the right curry paste: Use a high-quality red curry paste for authentic flavor and depth.
- Cut ingredients uniformly: Ensure chicken and sweet potatoes are similar-sized for even cooking.
- Don't rush the cooking process: Let the curry simmer slowly to develop rich, complex flavors.
- Fresh is best: Use fresh lime juice and cilantro for maximum flavor brightness.
- Control your heat: Adjust the curry paste quantity to match your spice tolerance.
- Let it rest: Allowing the curry to sit for a few minutes after cooking helps the flavors meld together.
- Consider protein alternatives: This recipe works great with tofu or shrimp if you want to mix things up.
Nutrition Facts
Calories: 400kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 65mg
