1 Tablespoon Coconut Oil (can substitute canola oil)
1 Onion, diced
1 teaspoon Tumeric
1½ lbs. Chicken Breast, diced
2 teaspoon Salt
1 teaspoon Pepper
2 Sweet Potatoes, peeled and diced
¾ cup Water
1 teaspoon Chili Garlic Sauce
1 teaspoon Ginger
3 teaspoon Red Curry Paste
1 - 13.5 oz can Coconut Milk
Garnish (optional):
Cilantro
Fresh Limes
Peanuts
INSTRUCTIONS
Full recipe from : modernhoney.com
In large saucepan, heat oil over medium heat. Add onions and saute for 1 minute. Add chicken, tumeric, salt and pepper and cook until chicken is no longer pink, about 8-10 minutes.
Add sweet potatoes and saute for several minutes. Add water and cover and let simmer for 10 minutes, until softened. Check sweet potatoes for tenderness and keep cooking until they start to get soft.
Add chili garlic sauce, ginger, red curry paste and stir. Pour in coconut milk. Check for seasoning and add salt and pepper as needed.
Top with cilantro, fresh lime, and peanuts (optional).
Serve it alone or on top of basmati rice.
