Easy Coconut Milk Chicken Curry with Sweet Potatoes
Easy Coconut Milk Chicken Curry
Ingredients
- 1 pound chicken breast - cut into thin bite-sized pieces
- 2 cans coconut milk
- 1 cup water
- 2 - 5 tablespoons red curry paste
- 1 jalapeno - seeded and thinly sliced
- 2 sweet potatoes - peeled and cut into small bite-sized chunks
- 1 green bell pepper - seeded and cut into bite-sized chunks
- 6 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/2 onion - peeled and cut into bite-sized chunks
- 1 can bamboo shoots - drained
Instructions
- In a wide pot over medium heat combine ONE can of coconut milk with 2 - 5 tablespoons red curry paste. Use the back of the stirring spoon to break up the curry paste.
- Add the thinly sliced chicken to the pot. Cook 5 - 8 minutes or until the chicken is done.
- Add the other can of coconut milk, one cup of water, 6 tablespoons soy sauce, 2 tablespoons brown sugar, sweet potato pieces, bell pepper chunks, and jalapeno slices. Cook stirring often until the sweet potatoes are done cooking (about 8 minutes or more depending how big your sweet potato pieces are).
- When sweet potato is done, add the onion. Cook 3 - 4 minutes.
- Stir in bamboo shoots.
- Serve over cooked rice.