Name: Thai Chicken & Sweet Potato Curry
Prep time: 20 s
Cook time: 24 s
Total time: 44 s
Yield: 10
Ingredients: 1 tablespoon coconut oil; 1 1/4 pounds bonelessskinless chicken breasts or thighscut into bite-size pieces; 1 small onionthinly sliced (about 1 cup); 1 medium sweet potatopeeled and cut into bite-size pieces (about 1 3/4 cups); 1 can (13.66 fluid ounces) lite coconut milk; ½ cup water; 2 to 3 tablespoons Thai red curry paste; 1 ½ teaspoons light brown sugar; ½ teaspoon Maggi® Granulated Chicken Flavor Bouillon; Fish sauceto taste (optional); 5 cups hot cooked jasmine rice or quinoa; 1/2 cup chopped fresh cilantro or Thai basil leaves; 1 red bird’s eye or Thai chili pepperthinly sliced; Shredded purple cabbage (optional); Lime wedges (optional)

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.