Coconut Lime Chicken and Sweet Potato Curry

Ingredients

• 3 tablespoons coconut or olive oil
• 1 large sweet Vidalia or yellow onion (diced small)
• 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
• 3 to 5 cloves garlic (finely minced or pressed)
• 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger (finely chopped)
• 2 teaspoons ground coriander
• 1 extra-large sweet potato or 2 medium sweet potatoes (peeled and diced into 1/2-inch pieces)
• one 15-ounce can coconut milk (I used lite
• 1/4 cup Thai red curry paste
• 2 teaspoon kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• 1 to 2 teaspoons lime zest (or to taste)
• 1/4 cup lime juice
• 2 to 4 tablespoons fresh cilantro (finely minced)
• 2 to 4 tablespoons brown sugar (packed; optional and to taste)
• rice for serving (optional)

Instructions

1. 1

   Sauté: To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.

2. 2

   Sear: Add the chicken and cook to sear for about 2 minutes; flip often to ensure even searing.

3. 3

   Cook: Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

4. 4

   Boil: Add the sweet potatoes, coconut milk, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium-low, cover, and allow mixture to gently boil for about 5 minutes. Remove the lid and allow mixture to boil, uncovered, for about 5 minutes or until sweet potatoes are done.

5. 5

   Combine: Add the lime zest, lime juice, cilantro, stir to combine, and taste.

6. 6

   Season: Optionally or as desired, add brown sugar. I find the brown sugar balances the lime zest and juice and I enjoy some light sweetness but if you do not, omit it. Also, if desired, add additional curry paste, salt, pepper, etc. to taste.

7. 7

   Serve immediately and optionally with rice.