Mild Coconut Chicken Curry with Sweet Potato

Made with Indian curry paste, chicken, coconut milk, and turmeric. Served with white jasmine rice and sweet potatoes. Garnish with fukujinzuke, a Japanese pickled radish. It's deeeelicious!

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 345 Calories

Ingredients

• 1 ½ tablespoons white sugar
• 1 (14 ounce) can coconut milk
• 4 cups water
• 1 carrot, chopped
• 1 russet potato, chopped
• 1 lime, juiced
• 1 tablespoon soy sauce
• 2 tablespoons ground turmeric
• 2 tablespoons olive oil, divided
• 2 yellow onions, chopped
• 2 large cloves garlic, minced
• 2 teaspoons sea salt, divided
• 4 chicken breasts
• 2 cups cooked jasmine rice
• 6 tablespoons mild curry paste (such as Patak's®)
• 1 sweet potato, diced, or more to taste

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.

Step 2

Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.

Step 3

Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.

Step 4

Serve curry with a scoop of sweet potatoes on top of jasmine rice.