**Introduction to Thai Curry Chicken with Sweet Potato and Other Flavorful Recipes:**
Thai curry chicken with sweet potato is a harmonious blend of bold flavors and vibrant colors, offering a tantalizing culinary journey. This delectable dish features tender chicken immersed in a fragrant curry sauce, complemented by the natural sweetness of roasted sweet potatoes. As you delve into this article, you'll not only discover the secrets to creating this mouthwatering dish but also unearth a treasure trove of other exotic recipes that will transport your taste buds to the vibrant streets of Thailand. Embark on a culinary adventure as we guide you through the steps of crafting this Thai curry chicken, along with uncovering hidden gems like the aromatic Thai green curry with bamboo shoots, the spicy and tangy stir-fried pork with chili and basil, and the refreshing som tum salad with green papaya. Get ready to tantalize your senses and embark on a flavor-filled escapade with these authentic Thai recipes.
**Inside the Article:**
1. **Thai Curry Chicken with Sweet Potato:** This recipe showcases the harmonious marriage of tender chicken, creamy coconut milk, fragrant curry paste, and roasted sweet potatoes. Detailed instructions guide you through each step, ensuring a flavorful and visually stunning dish.
2. **Thai Green Curry with Bamboo Shoots:** Dive into the verdant depths of Thai green curry, alive with the vibrant flavors of green chilies, lemongrass, kaffir lime leaves, and bamboo shoots. This recipe unveils the secrets to achieving a perfectly balanced and aromatic curry.
3. **Stir-Fried Pork with Chili and Basil:** Prepare your taste buds for a fiery adventure with this stir-fried pork dish. Succulent pork is tossed in a symphony of spicy chilies, fragrant basil, and savory soy sauce, resulting in a tantalizingly aromatic and flavorful dish.
4. **Som Tum Salad with Green Papaya:** Experience the refreshing and tangy flavors of som tum salad, a classic Thai dish featuring green papaya, tomatoes, carrots, peanuts, and a zesty dressing. This recipe provides step-by-step instructions for creating this vibrant and healthy salad.
5. **Thai Red Curry with Pineapple:** Embark on a tropical culinary journey with Thai red curry featuring juicy pineapple chunks. This recipe combines the sweetness of pineapple with the warmth of red curry paste, creating a harmonious balance of flavors.
6. **Pad See Ew:** Discover the magic of pad see ew, a popular Thai noodle dish. Wide rice noodles are stir-fried with a medley of vegetables, soy sauce, and a hint of sweetness, resulting in a delectable and satisfying meal.
THAI GREEN CURRY WITH CHICKEN AND SWEET POTATO
You can apply this recipe to any type of curry you like. If you like your food really spicy, try adding dried chili flakes or whole fresh chilies. Curry is a simple, hearty dish; get as creative as you want! As always, practice makes perfect.
Provided by Jet Tila
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat 4 tablespoons of the thick coconut cream on high for about 1 minute, then add the oil. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. If the curry starts to sputter, add a small amount of coconut milk and/or oil to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
- Stir the sweet potato cubes, onion, basil, half of the lime leaves and remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil, then reduce to a simmer. Let the curry simmer for 10 to 15 minutes or until the potatoes are fork-tender. Also check that the curry is thick enough to coat the back of a wooden spoon.
- Add the chicken. Let this simmer for 5 to 7 more minutes, or until the chicken is cooked through. Stir in the fish sauce, sugar and tamarind. Add the bell pepper strips and turn off the heat. Serve hot over cooked rice. Garnish with the Thai basil, remaining lime leaves and diced bell pepper.
CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK
I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.
Provided by Melissa Clark
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
- Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
- Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
- Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams
THAI CURRY CHICKEN WITH SWEET POTATO
Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese, sweet potato, and sliced bell peppers. The first time I made this with 3 tablespoons green curry paste, but that might be a bit too hot.
Provided by WiGal
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- Heat oil in large nonstick skillet on medium heat for about 2 minutes.
- Stir in curry paste until well blended.
- Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
- Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
- 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.
- Taste and make adjustments.
- Serve over rice.
- Garnish with peanuts.
Nutrition Facts : Calories 757.8, Fat 35.5, SaturatedFat 9.6, Cholesterol 94.8, Sodium 688, Carbohydrate 70.7, Fiber 5.5, Sugar 8.1, Protein 40.5
THAI CHICKEN AND SWEET POTATO SOUP
A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics
Provided by Caroline Hire - Food writer
Categories Dinner, Soup
Time 35m
Yield Serves 2 as a main or 4 as a starter
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
- Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
- Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.
Nutrition Facts : Calories 360 calories, Fat 18.1 grams fat, SaturatedFat 12.4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10.8 grams sugar, Fiber 3.2 grams fiber, Protein 19.2 grams protein, Sodium 2.1 milligram of sodium
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will make the cooking process much smoother and faster.
- Use a good quality curry paste. The curry paste is the backbone of this dish, so it's important to use a good quality one. Look for a paste that is made with fresh, flavorful ingredients.
- Don't be afraid to adjust the heat level. This recipe calls for a medium heat level, but you can adjust it to your liking. If you like your food spicy, add more chili peppers or curry paste. If you prefer a milder dish, reduce the amount of chili peppers or curry paste.
- Serve with your favorite sides. This dish can be served with a variety of sides, such as rice, noodles, or vegetables. Choose sides that you think will complement the flavors of the curry.
Conclusion:
This Thai curry chicken with sweet potato is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and creamy, and the chicken and sweet potatoes are tender and juicy. This dish is sure to be a hit with your family and friends.
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