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Sweet Potato Chicken Curry

Makes: 4-6 servings Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Ingredients

  • 2 tablespoons coconut oil
  • 1 cup yellow onion chopped
  • 1/3 cup lemongrass sliced
  • 2 tablespoons yellow curry powder
  • 1 tablespoon sugar
  • 2 teaspoons seasoning salt
  • 3 chicken thighs chopped
  • ½ cup Farmer's Market Foods Sweet Potato Puree
  • 1 can coconut milk
  • 1 cup chicken broth
  • 1 ½ cup carrots sliced
  • 1 ½ cup green beans
  • 1 ½ cup red bell pepper chopped
  • 1/3 cup cilantro chopped

Instructions

  1. In a large Dutch oven set over medium/high heat, place in the coconut oil, onion, lemongrass, curry powder, sugar, and seasoning salt. Stir together and cook until the onions are translucent, about 3 minutes. Add in the raw chicken thigh, stir and continue to cook all the way through, about 5-7 minutes. Add in the sweet potato, coconut milk, and chicken broth. Bring to a boil.
  2. Add in the carrots, green beans, and bell pepper. Cover and boil just until the veggies are cooked through but still firm, about 5 minutes.
  3. Serve with jasmine rice.