There are some recipes that I have been making regularly for over 20 years. This Thai Chicken Curry is one of those recipes. My sister shared this one with me.
I have made only one change which I have found enhanced the recipe. Red potatoes have been replaced with sweet potatoes. The sweet potatoes add a creamier texture to the finished curry and also add a bit of sweetness to counteract the spiciness of the curry paste and powder.
I used heaping tablespoons of Thai red curry paste and the curry powder because my family loves the heat. Fish sauce, salt, sugar, chopped onions and sweet potatoes and coconut milk are all the ingredients…
plus cubed chicken breasts.
Fry up the onion until translucent.
Add the curry paste and powder and mix through, adding some of the coconut milk to blend all the components.
Add the cubed chicken, salt, sugar and fish sauce. Thoroughly mix before adding the rest of the coconut milk. Cook for 20 minutes.
Finally add the cubed sweet potatoes and cook an additional 20 minutes until they are soft.
The curry will be a golden yellow and ready to serve over rice.
A warm and filling Thai curry that is worth a try. Enjoy!
Thai Chicken Curry with Sweet Potatoes
4 boneless chicken breasts, cubed into bite-sized pieces
2 tbsp. yellow curry powder
2 tbsp. Thai red curry paste
2 tbsp. oil
1 onion, diced
4 tbsp. fish sauce (or substitute 2 tbsp. light soy sauce & squeeze of lime juice)
1 14 oz. can (400 ml) coconut milk
1 tsp. salt
2 tbsp. sugar
2 medium sweet potatoes, cubed into bite-sized pieces
- Heat oil in a fry pan on medium heat. Fry onion until soft. Stir in red curry paste and yellow curry powder. Add some coconut milk and stir until well mixed.
- Add chicken, fish sauce, salt and sugar and stir everything together. Add rest of coconut milk and blend in.
- Cover and let simmer for 20 minutes. Add potatoes and cook over medium heat for about another 20 minutes until tender.
- Serve over jasmine or basmati rice.