Thai Chicken & Sweet Potato Curry

Thai Chicken & Sweet Potato Curry

15 ingredients
220 calories
24 min cook time


15 total
Lime wedges (optional)
Shredded purple cabbage (optional)
1 red bird’s eye or Thai chili pepper, thinly sliced
1/2 cup chopped fresh cilantro or Thai basil leaves
5 cups hot cooked jasmine rice or quinoa
Fish sauce, to taste (optional)
½ teaspoon Maggi® Granulated Chicken Flavor Bouillon
1 ½ teaspoons light brown sugar
2 to 3 tablespoons Thai red curry paste
½ cup water
1 can (13.66 fluid ounces) lite coconut milk
1 medium sweet potato, peeled and cut into bite-size pieces (about 1 3/4 cups)
1 small onion, thinly sliced (about 1 cup)
1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1 tablespoon coconut oil


Prep: 20
Cook: 24
Wait: 0
Serving: 10
Step 4
Divide rice between bowls; top with chicken mixture, cilantro, chili and cabbage. Serve with lime wedges.
Preparation: 5 min
Step 1
Heat coconut oil in large skillet over medium-high heat. Season chicken with salt and pepper; add to skillet. Cook, stirring frequently, for 5 to 7 minutes or until browned and cooked through. Transfer to a bowl.
Cooking: 6 min
Step 2
Add onion to skillet; cook, stirring frequently, until onion is golden brown. Add sweet potato, coconut milk, water, curry paste, brown sugar and bouillon to skillet; stir well, scraping up brown bits from bottom of pan. Bring to a boil; reduce heat to low. Cover; cook for 10 minutes or until potatoes are fork tender.
Cooking: 15 min
Step 3
Stir in chicken and accumulated juices and fish sauce; cook for a few minutes to heat through.
Cooking: 3 min

Nutrition Information

220 calories per serving
Serving size: 10
6.55g fat
22.91g carbs
14.68g protein
% DV*
Total Fat 7g
Saturated Fat 4g
Cholesterol 41mg
Sodium 175mg
Carbohydrates 23g
Dietary Fiber 1g
Sugars 2g
Protein 15g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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