Thai Green Curry Chicken with Sweet Potatoes
Take a shortcut to an unforgettable meal with our aromatic Green Thai Curry Powder, and make some Green Thai Curry Chicken with Sweet Potatoes. Our seasoning blend, bright with verdant Thai seasonings like lemongrass and coriander, removes the guesswork from your dish because we’ve done most of the hard-to-find shopping for you. You want dinner in under half an hour? You’ve come to the right place.
This recipe is easy to modify for an array of dietary preferences. This curry lends itself nicely to fish or shrimp, but also makes a great vegetarian meal. Just substitute vegetable broth for chicken stock and slice about 8 ounces of button or cremini mushrooms to sauté instead of the chicken. This entire meal goes from pan to table in 30 minutes or less; we debated about whether or not the rice took longer than the curry to prepare. It’s all done in one pan (two, counting the rice) so cleanup is easy, and it’s jam-packed with vegetables—feel good about what you eat!
- 1 teaspoon coconut oil
- 1/2 yellow onion, diced
- 1 medium red bell pepper, seeded and diced (reserve a couple of slices for garnish)
- 1 pound boneless chicken breasts (chicken thighs will work too)
- 2 medium sweet potatoes, peeled and cut into cubes
- 1 cup chicken stock
- 1 1/2 teaspoons Ground Makrut Lime Leaves
- 2 Tablespoons Green Thai Curry Powder
- 2 cups full fat coconut milk 1 14 ounce can
- 2 Thai Bird Chiles, rehydrated and thinly sliced
- 1 bag (10 oz) spinach
- 2 cups Jasmine rice, cooked
- Thinly sliced green onions and chopped, fresh cilantro to garnish
- Bring a wok or saucepan to medium high heat add the coconut oil and cook the onions and bell peppers until softened
- Add the chicken and cook until lightly brown
- Add sweet potatoes, chicken stock and Ground Makrut Lime Leaves
- Bring to a simmer, cover and cook until potatoes are fork tender - about 5-7 minutes
- Turn heat to medium low and add Green Thai Curry Powder and mix thoroughly
- Pour in coconut milk, stir to combine
- Add Thai Bird Chiles, stir to combine
- Add all of the spinach, stir, cover and cook until spinach is wilted - about 3-4 minutes
- Divide the rice among 4 bowls and spoon curry on top
- Garnish with cilantro and/or sliced green onions and reserved bell peppers
- Serve hot
