Yellow Curry Chicken And Sweet Potatoes Recipes

THAI YELLOW CHICKEN CURRY WITH POTATOES

Steps:

• Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
• Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
• Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.

YELLOW CURRY CHICKEN AND SWEET POTATOES

Steps:

• In a large nonstick skillet or wok, bring 1/2 cup of coconut milk to a boil.
• Add yellow curry paste and simmer until paste is dissolved and fragrant.
• Add remaining coconut milk, fish sauce, brown sugar and sweet potatoes.
• Stir well and bring to a boil. Reduce heat and simmer 5 minutes.
• Add chicken and scallions. Stir together with other ingredients, coating well with the curry mixture.
• Cover and simmer 15 minutes or until potatoes are tender and chicken is cooked through.

THAI CURRY CHICKEN WITH SWEET POTATO

Steps:

• Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside.
• Heat oil in large nonstick skillet on medium heat for about 2 minutes.
• Stir in curry paste until well blended.
• Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
• Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
• Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
• Taste and make adjustments.
• Serve over rice.
• Garnish with peanuts.