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“Spice up a winter meal with this low-fat Thai curried chicken dish. It's infused with red curry and gets its appeal from nutritious chicken breasts and sweet potatoes.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken into 2-inch pieces.
  2. Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
  3. Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
  4. Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
  5. Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
  6. Cook rice according to package directions in unsalted water.
  7. Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.

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