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Thai-Style Chicken and Sweet Potato Curry Recipe

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This recipe for Thai-Style Chicken and Sweet Potato Curry, by , is from The Leverton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deborah Leverton, Craig Leverton

Category:
Category:

Ingredients:  
Ingredients:  
6 (5- to 7-ounce) bone-in chicken thighs, trimmed

Salt and pepper

3 tablespoons red curry paste

1 pound sweet potatoes, peeled and cut into 1/2-inch pieces

1 (13.5-ounce) can coconut milk

2 tablespoons fish sauce

4 scallions, sliced thin on bias

cup dry-roasted peanuts, crushed

2 tablespoons minced fresh cilantro

Directions:
Directions:
Serve with rice and lime wedges.


1. Pat chicken dry with paper towels and season with salt and pepper. Place chicken skin side down in 12-inch nonstick skillet. Cover and set skillet over medium-high heat and cook until skin is browned, about 7 minutes. Flip chicken and cook on second side until lightly browned, about 1 1/2 minutes. Transfer chicken to plate and discard all but 1 tablespoon fat.

2. Add curry paste to skillet and cook until fragrant, about 30 seconds. Stir in potatoes, coconut milk, and fish sauce, scraping up any browned bits. Return chicken and any accumulated juices to skillet, skin side up. Bring to simmer, reduce heat to medium-low, cover, and cook until chicken registers 175 degrees, about 12 minutes. Transfer chicken to platter. Season sauce with salt and pepper to taste. Spoon sauce and potatoes over chicken. Sprinkle scallions, peanuts, and cilantro over top. Serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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