If you are especially concerned about spiciness, you could even reduce the amount of chili garlic sauce a bit. Of course, if you want more heat, you can always add more. Just be aware that a little bit of that sauce can go a LONG way. This curry makes for great leftovers; if anything, it tastes a bit better warmed up the next day than it does freshly cooked. I hope that you enjoy this healthy, family-friendly recipe as much as I did!
1 tablespoon coconut oil (e.g., Nutiva Organic Virgin Coconut Oil, or you 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 (I just went with Huy Fong, but Oxygen makes a high-end, all-natural chili garlic sauce, if you prefer that.)
1 teaspoon ginger
3 teaspoon red curry paste (I went with Mae Ploy)
1 – 13.5 oz can coconut milk (e.g., Goya–or Native Forest, if you want an organic brand)
Garnish (optional): cilantro, fresh limes, peanuts
Heat oil over medium heat in a large saucepan. Add onions and saute for 1 minute. Add chicken, tumeric, salt and pepper. Cook until chicken is no longer pink, about 8-10 minutes.
Add sweet potatoes and saute for several minutes. Add water, cover and let simmer for 10 minutes, until softened. Check sweet potatoes for tenderness and keep cooking until they are getting soft.
Add chili garlic sauce, ginger, red curry paste and stir. Add coconut milk, and check for seasoning.
Top with cilantro, fresh lime, and peanuts. Serve it alone or on top of basmati rice.
Quick Tips: If the peanuts aren’t your style, but you still want something a little “nutty” as a garnish, toast some sesame seeds in a skillet and sprinkle them over the chicken before serving.
Thanks to Melissa Stadler at Modern Honey for this quick, healthy, and kid-friendly curry recipe.