I love curry. I love sweet potatoes. I love a sweet, spicy, creamy peanut sauce. Thus…I LOVED this recipe!! The sweet potatoes added a natural sweetness to the curry that went perfectly with the creamy sauce. This recipe uses yellow, red and green curry which makes for a really fun combination of flavors. If you haven’t bought curry paste before you can find it in the Asian isle. You keep it in your fridge and it is great in any of your favorite curry dishes. This recipe is great because you can add vegetables that your family enjoys. We went with sweet potatoes, carrots, onions and green and red bell peppers. No matter the combination, this meal is warm and comforting on a cold, fall night. If you are a vegetarian or gluten free, don’t pass this dish up! Omit the chicken and add more vegetables–even I could do this meal meatless (and that says a lot for me). Loved it, loved it, loved it!!



Sweet

Sweet Potato Chicken Curry
Ingredients
  1. 2 boneless skinless chicken breasts, cubed into 1/2 inch pieces
  2. 1/2 green bell pepper, diced
  3. 1/2 red bell pepper, diced
  4. 1/2 red onion, diced
  5. 1-2 sweet potatoes (small to medium), peeled and cut into 1/2 inch pieces
  6. 1/2 cup carrots, sliced
  7. 2 Tbls. butter
Peanut Sauce
  1. 1/4 cup creamy peanut butter
  2. 3 cloves garlic
  3. 1 can coconut milk
  4. 2 Tbls. lime juice
  5. 1-2 Tbls. fish sauce
  6. 1/4 cup brown sugar (or more if you like more sweetness)
  7. 2 Tbls. soy sauce
  8. 2 tsp. yellow curry powder
  9. 1 tsp. red curry paste
  10. 1 tsp. green curry paste
  11. Salt and pepper to taste
  12. Sriracha for topping if you like more spice
  13. Cilantro as a garnish
  14. Cooked rice of choice
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Curry: Heat a pan to medium-high heat. Add the butter and red onions and saute for a couple minutes until they become soft. Add the potatoes to the pan and continue to saute, turning the heat to medium-low. Place a lid on the potatoes to cook until the potatoes begin to soften and are fork tender. Add the carrots to the mixture and saute for a few minutes. Add the pieces of chicken and continue to saute until the chicken is mostly cooked through, about 3-5 minutes. While the chicken and vegetable mixture is cooking, prepare the sauce in a mixing bowl
  1. Peanut Sauce: Whisk the sauce together until smooth. If you like more spice/heat, add more Sriracha sauce to the mixture. Pour the peanut sauce over the chicken/vegetable mixture and stir. Add the green and red peppers to the sauce and simmer until ready to serve over cooked rice.
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