Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens
Ingredients
- 1 kg boneless, skinless chicken breasts or thighs
- 1 tbsp turmeric, ground
- ¼ to 1 tsp cayenne pepper, to taste
- 1 tsp Maldon salt
- 3 tbsp sesame oil or extra virgin olive oil, divided
- 2–3 tbsp Thai red curry paste, use more for bolder flavour
- 1 can coconut milk
- 1 can coconut cream
- 2 tbsp fish sauce or soy sauce
- 1 tbsp chilli sauce, optional
- 2 cups sweet potato chunks, cut thick
- 4-5 cups baby spinach or chopped kale
- ½ cup chopped fresh cilantro
Instructions
- In a bowl, toss chicken with turmeric, cayenne, 1 tablespoon of oil, 1 tsp salt and ½ tsp black pepper. Let sit 10–15 minutes.
- In a large skillet, heat couple tablespoon of oil over medium-high heat. Sear chicken in batches, 3–4 minutes per side, until golden. Set aside on a plate.
- Reduce heat to medium. Add 2–3 tablespoons red curry paste to the skillet and sauté for 1–2 minutes until fragrant.
- Pour in the coconut milk and coconut cream and stir to combine. Add fish sauce (or soy sauce) and sweet potato chunks. Bring to a simmer.
- Return seared chicken to the skillet. Cover and simmer on medium-low heat for 15–20 minutes, or until sweet potatoes are tender and chicken is cooked through.
- Uncover and drizzle with chili sauce & top with baby spinach or kale. Garnish with extra basil or cilantro, if desired.