Thai Curry Chicken With Sweet Potato Recipe

Name: Thai Curry Chicken With Sweet Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet potato; 1 teaspoon water; 1 tablespoon canola oil; 2 tablespoons green curry paste, taste test later; 1 lb chicken breast, boneless and skinless cut into BITE sized pieces; 1 small onion, thinly sliced; 2 garlic cloves, minced; 1 red bell pepper, cut into thin strips then cut crosswise in half; 1 yellow bell pepper, cut into thin strips then cut crosswise in half; 4 ounces low-fat cream cheese, cubed; 1/2 cup skim milk; 1/8 teaspoon black pepper (to taste); 2 teaspoons fish sauce (to taste); 1 tablespoon brown sugar; 1 1/2 tablespoons dried basil or 1/4 cup fresh basil; 4 cups cooked long-grain rice; 2 tablespoons dry roasted peanuts, coarsely chopped

Servings: persons

1 sweet potato
1 teaspoon water
1 tablespoon canola oil
2 tablespoons green curry paste, taste test later
1 lb chicken breast, boneless and skinless cut into BITE sized pieces
1 small onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, cut into thin strips then cut crosswise in half
1 yellow bell pepper, cut into thin strips then cut crosswise in half
4 ounces low-fat cream cheese, cubed
1/2 cup skim milk
1/8 teaspoon black pepper (to taste)
2 teaspoons fish sauce (to taste)
1 tablespoon brown sugar
1 1/2 tablespoons dried basil or 1/4 cup fresh basil
4 cups cooked long-grain rice
2 tablespoons dry roasted peanuts, coarsely chopped

1
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.
2
Heat oil in large nonstick skillet on medium heat for about 2 minutes.
3
Stir in curry paste until well blended.
4
Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
5
Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
6
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.
7
Taste and make adjustments.
8
Serve over rice.
9
Garnish with peanuts.

1167

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 sweet potato, 1 teaspoon water, 1 tablespoon canola oil, 2 tablespoons green curry paste, taste test later, and more.

Yes, Thai Curry Chicken With Sweet Potato falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Curry Chicken With Sweet Potato

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