Thai Coconut Curry Chicken With Sweet Potato Recipe

Coconut Curry Chicken
Delicious Thai Coconut Curry Chicken!. D.Schmdt
    42 min
Ratings

This sumptuous coconut curry chicken recipe is cooked entirely from scratch, yet is very easy to make. It comes paired with sweet potato or yam for just a touch of sweetness in an otherwise savory Thai curry. You won't find any curry powder in this recipe - that's because I'm using the original spices that go into curry powder (without the other additives you'll find in most commercial brands). And there's no need to make a separate curry paste either - the sauce is cooked up right in the pan for an easy, everyday curry perfect for both family and guests alike. 

What You'll Need

  • 1 to 1.5 lbs. (0.6 kilograms) chicken pieces or boneless breast or thigh, cut into chunks
  • 1 yam or sweet potato, up to 2.5 cups, chopped into chunks
  • 3 tablespoon dry flaked unsweetened coconut (baking type)
  • 3/4 cup good-tasting chicken stock
  • 1 can (14 ounces) coconut milk
  • 2 shallots or 1/4 cup purple onion, finely chopped
  • 1 thumb-size piece galangal OR ginger, grated or minced
  • 4 cloves garlic, minced
  • 1-2 fresh red chilies, minced, OR 1/2 to 3/4 tsp. dried crushed chili from the spice aisle (chili flakes)
  • 3 tablespoon fish sauce
  • 1 tablespoon tomato ketchup OR cooked tomato puree
  • 3/4 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon whole cumin seeds
  • 1 bay leaf
  • 1-2 kaffir lime leaves, OR substitute 1 tablespoon lime juice
  • 1/2 to 1 teaspoon sugar, to taste
  • 2-3 tablespoon vegetable oil
  • 1/4 cup fresh coriander

How to Make It

  1. Heat a wok or large frying pan over medium-high heat.
  2. Add the flaked coconut, 'dry frying' it by stirring until fragrant and lightly toasted to a light golden-brown. Transfer to a bowl to cool.
  3. Return pan to heat. Add 2 tablespoons oil plus shallots/onion, ginger, garlic, and chili. Stir-fry 1-2 minutes.
  4. While stir-frying, add the following: turmeric, coriander, and two types of cumin. Stir spices in, adding a little more oil if needed.
  5. Add stock plus 3/4 can of coconut milk. Add the bay leaf and kaffir lime leaves or lime juice.
  6. Also add the fish sauce, tomato ketchup/puree, and 1/2 tsp. sugar, stirring everything together well.
  7. Add chicken and bring to a gentle boil, then reduce to a simmer (medium-low). Simmer 20 minutes for whole chicken pieces or 10 minutes for boneless chicken. Stir occasionally.
  8. Add the sweet potato or yam plus 1/2 the toasted coconut. Continue simmering 10 more minutes, or until potato/yam has softened enough to easily pierce with a fork and chicken is cooked. Stir occasionally.
  9. Reduce heat to minimum. Add remaining coconut milk and stir to dissolve into the curry sauce.
  10. Taste-test for salt and spice, adding more fish sauce if not salty or flavorful enough, or more chili for a spicier curry. Add more sugar if you prefer it sweeter.
  11. Portion out into bowls and top with fresh coriander plus a final sprinkling of toasted coconut. Pair with rice and enjoy.