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It's the perfect bowl of warming comfort food that's also healthy…and so delicious. Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Stir in coconut milk and sweet potatoes.
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Ingredients requirements Coconut Milk Chicken with Sweet Potatoes:
- Make ready 1 1/2 lbs - boneless skinless chicken thighs or breasts
- Get 1 tsp ground turmeric
- Give 2 tsp ground ginger
- You need 3 tbs of sesame oil
- Provide 2 of medium shallots, chopped
- Get 2 cloves garlic, minced or grated
- Get 1 inch - fresh ginger, peeled and grated
- Need 1 tsp cayenne pepper
- Make ready 1/2 cup - fresh cilantro, chopped plus more for serving
- Need 1 of medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
- Take 2 cups of low sodium chicken broth
- Get 2 cups for canned coconut milk
- Take 2 tbs - fish sauce
- Prepare 2 cups of fresh baby spinach
- Prepare of juice of 2 limes
- Prepare To taste for kosher salt
- Need 2 cups cooked rice, for serving
- Make ready naan, for serving - we warm the pre-packaged ones in the oven (optional)
Remove the lid and add the remaining tablespoon of fish sauce. If there's too much liquid, crank. Season the chicken with salt and pepper. Add the sweet potatoes, coconut milk, Thai curry paste, salt, pepper, and stir to combine.
Coconut Milk Chicken with Sweet Potatoes steps:
- Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
- Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.
- Add the chicken and sear on both sides until browned, about 2 minutes.
- Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
- Season to taste with salt.
- Reduce the heat to low. Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice.
- Serve the chicken and sauce over rice. Top with fresh cilantro. Enjoy with naan.
Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions, and serve. Lay chicken on top of sweet potatoes. In a small bowl, combine coconut milk, orange juice, salt and curry powder. Add more coconut oil if needed. Add the sweet potatoes, onion, mushrooms, and garlic to the baking dish.
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