This is a simple Thai chicken curry dish that is spicy, savory, and sweet- it really hits all the senses! The coconut milk along with the sweet potatoes offset the spice of the curry and the chilis, making it both nutritious and delicious!
INGREDIENTS
3 tbsp yellow curry powder
1/2 tsp salt
1.5 - 2 lbs chicken breast, sliced in 1" pieces and pounded out a little between waxed paper
2 tbsp coconut oil
1 tbsp shallot, chopped
2 tsp garlic, minced
1-2 whole thai chilis, chilis paste, or red pepper flakes
3 tbsp fish sauce
2 lemongrass stalks, cut into 3-inch pieces and bruised with the flat side of a knife
1.5 inch piece of ginger, peeled and grated
1.5 cups low-sodium chicken broth
3 carrots, peeled, cut on the diagonal 1" pieces
1 can unsweetened coconut milk
1/2 tsp coconut aminos
1 yellow onion cut into slices
1 large sweet potato, peeled and cut into 1 inch cubes
DIRECTIONS
Combine 2 tablespoons of the curry powder and the salt in a bowl. Add the chicken and turn to coat the meat evenly. Set aside for 30 minutes.
Heat the oil in a medium sized pot over medium heat. Add the shallot, garlic, chili (paste or flakes), and the remaining 1 tablespoon curry powder, and stir until fragrant, about 10 seconds.
Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes.
Add the fish sauce, lemongrass, ginger, coconut aminos, and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes.
Add the coconut milk, onion and sweet potato and cook until the vegetables are tender, about 15 minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions, and serve.