Thai Chicken & Sweet Potato Curry

Official MAGGI®
Thai Chicken & Sweet Potato Curry
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
24 min
Recipe Info - Serving Size
Servings
Makes 10 servings, 1/2 cup curry and 1/2 cup rice per serving

Thai Chicken & Sweet Potato Curry is an aromatic dish that brings the flavors of Thailand straight to your kitchen. This recipe from Official MAGGI® delivers a harmonious blend of spices, making it an enticing option for any mealtime occasion.

The main feature of this dish is the tender chicken breast, which is infused with the rich taste of Thai red curry paste. The curry paste provides a flavorful base that complements the sweetness of the sweet potatoes perfectly. Adding Maggi® Granulated Chicken Flavor Bouillon gives this curry an extra layer of savory goodness that is sure to satisfy any palate.

Garnished with fresh herbs like cilantro or Thai basil leaves, and a hint of heat from thinly sliced red bird’s eye or Thai chili pepper, this curry is both flavorful and vibrant. Optionally, shredded purple cabbage and lime wedges can be added for an additional crunch and zest, balancing out the dish beautifully.

Perfect for a family dinner, this easy recipe is a great entrée. Simple enough for cooks of all skill levels, this dish falls under the 'Easy' category. Enjoy this delectable Thai Chicken & Sweet Potato Curry on holidays or any special occasion when you crave a taste of Asian cuisine.

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Ingredients

Make It

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.

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.

Step 3

Stir in chicken and accumulated juices and fish sauce; cook for a few minutes to heat through.

Step 4

Divide rice between bowls; top with chicken mixture, cilantro, chili and cabbage. Serve with lime wedges.

Ingredients

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