Chicken and Sweet Potato Curry
Thai red curry with chicken, sweet potatoes, green beans and bamboo shoots is full of flavour, healthy and so easy to make at home!
Servings: 4
Ingredients
- 180g / 2/3 cup This is an affiliate link.Thai red curry paste
- 400ml / 14 oz This is an affiliate link.coconut milk
- 2 chicken breasts
- 2 sweet potatoes medium
- 110g / 1 cup green beans
- 120g / 1/2 cup canned bamboo shoots
- 1 tbsp fish sauce
- 1/2 red chilli optional
- 1 tsp palm sugar or brown sugar
- coriander to garnish
Instructions
- To the heated pan add the curry paste with 2 tbsp of the coconut milk, allow the curry to warm through on medium heat until the aroma is released, then pour in the rest of the coconut milk and bring to a simmer.
- Next add in the sweet potatoes, cut into large chunks, green beans, bamboo shoots and chicken breasts, cut into thin bite-sized pieces. Stir to combine and sprinkle the fish sauce all over together with the palm sugar or brown sugar, cut the red chilli in half and add to the curry, if using. (Use the chilli sparingly or omit if you are sensitive to spicy food.)
- Then bring the curry to a boil, lower the leat and let everything simmer for 15-20 minutes until the sweet potatoes are cooked all the way through but still holding their shape. Serve with rice.
Nutrition
Calories: 496kcal | Carbohydrates: 34g | Protein: 30g | Fat: 28g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 567mg | Potassium: 1132mg | Fiber: 6g | Sugar: 10g | Vitamin A: 23400IU | Vitamin C: 21mg | Calcium: 136mg | Iron: 6mg