My energy had been a little low lately, so sweet potato was sounding mighty good. Let’s see…some chicken thighs, some coconut milk, some cilantro…curry time!
This makes a great recovery meal after a day of hiking/skiing/what-have-you or a good way to prepare for early morning exercise. Or a yummy dinner any time. Serve as-is or on top of cauliflower “rice”. Any greens (spinach, chard, mustard, kale, etc.) you have on hand would make a great addition. Don’t let the ingredient list fool you, this meal goes together quickly. You can prep and throw ingredients in as you go.
Chicken Sweet Potato Curry
1-2 Tbsp. coconut oil (or cooking fat of choice)
1 onion, chopped
8 oz. button mushrooms, sliced
2 garlic cloves, minced
1 Tbsp. fresh ginger, grated fine
1 Tbsp. lemongrass, thinly sliced
2 Tbsp. curry powder
1/2 tsp. cinnamon (if your curry powder doesn’t already have it)
1 sweet potato, peeled and chopped into 1-inch pieces
1 carrot, halved lengthwise and cut into 1/2 inch pieces
2 cans coconut milk
2 Tbsp. fish sauce, or to taste
2 tsp. chili garlic sauce (like Sriracha)
1/4 cup cilantro, chopped
kosher salt, to taste
1) Melt coconut oil in large pot (at least 4 qt.), then add chicken thigh pieces. When chicken is partially cooked, add onion and mushrooms, stirring together.
3) Add sweet potato and carrot. Then add both cans of coconut milk and stir. If you’d like more liquid, feel free to adjust with chicken or vegetable stock. Simmer until sweet potato is soft, about 20 minutes.
4) Add fish sauce, chili garlic sauce, cilantro, and salt. Adjust seasonings to taste. Simmer another 5 minutes to blend flavors. Serve.
Makes 4 servings.