Wednesday, May 24, 2023

Sweet Potato Green Curry Bowls (GF, DF)

Sweet Potato Green Curry Bowls
adapted slightly from Kelsey Nixon
serves 6

1 lb. chicken breasts, cut into 1/2" pieces
1-2 sweet potatoes, peeled and diced (about 2 cups)
3 T. green curry paste
1-1 1/2 t. salt
3 (14 oz.) cans light coconut milk
3 c. broccoli florets or other vegetables (bell peppers, cauliflower, zucchini, etc)
1/4 c. fresh cilantro, chopped
Juice from lime wedges, for serving
Cooked Jasmine rice, for serving
Chopped peanuts, for serving

Heat olive oil in a large skillet over medium high heat.  Add chicken pieces, seasoning liberally with salt and pepper.  Pan fry for 10 minutes until golden brown.  Transfer to a plate and set aside. In the same skillet, add the sweet potatoes, curry paste, salt and coconut milk.  Simmer 5-10 minutes until potatoes are fork tender.  Return the chicken to the skillet and add the broccoli, simmering for 3 minutes until bright green and tender.  Serve in a bowl over rice.  Top with cilantro, lime juice and chopped peanuts.