Thai Yellow Curry with Chicken and Sweet Potato

A mild to medium-spicy yellow curry from Thailand with tender chicken, sweet potato and creamy coconut milk. Served with jasmine rice and fresh coriander.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 300 g Chicken breast fillet
• 250 g Sweet potato
• 1 pc Onion
• 2 pc Garlic cloves
• 1 pc Lemongrass stalks
• 1 tsp Ginger, grated
• 2 tsp Yellow curry powder
• 1 tsp Turmeric
• 1 tbsp Cooking oil
• 400 ml Coconut milk
• 150 ml Water
• 1 pc red chili
• 1 tsp brown sugar
• 1 pc Lime
• 1 tsp Salt
• 150 g Snow peas
• 150 g Jasmine or basmati rice
• 1 bunch Coriander

Method

1. Cook the rice according to the package instructions, drain and keep warm.
2. Cut the chicken breast into bite-sized cubes and season with a pinch of salt.
3. Peel the sweet potato and cut into about 2 cm cubes. Dice the onion, finely chop the garlic, lightly bruise the lemongrass whole and slice the chili into fine rings.
4. Heat the cooking oil in a large pot and brown the chicken on all sides until lightly colored on the outside. Remove and set aside.
5. Sweat the onion, garlic, ginger and lemongrass in the remaining fat for about 3 minutes. Add the curry powder and turmeric and toast for 30 seconds until fragrant.
6. Pour in the coconut milk and water, add the sweet potato cubes and chili, and simmer covered for about 12 minutes until the potato is nearly soft.
7. Add the chicken and snow peas to the curry and cook uncovered for another 5 minutes, until the meat is cooked through and the peas are still crisp-tender.
8. Season with brown sugar, salt and the juice of the lime. Roughly chop the coriander.
9. Serve the curry with the rice and coriander.