Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 medium sweet potato, peeled and diced (about 1.5 cups)
  • 1 can (13.5 oz / 400 ml) coconut milk
  • 1 cup (240 ml) chicken broth or vegetable broth
  • 2 tablespoons red curry paste
  • 2 tablespoons olive oil or coconut oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional for heat)

Instructions:

  1. Dice the onion, peel and chop the sweet potato, and cut chicken into bite-size pieces.
  2. Heat oil in a large skillet over medium heat. Add onion; sauté until translucent (about 5 minutes). Stir in garlic and ginger; cook for 1 minute until fragrant.
  3. Add chicken pieces to the skillet; season with salt and pepper. Sauté until browned on all sides (about 5-7 minutes).
  4. Stir in diced sweet potatoes, red curry paste, cumin, turmeric, paprika, and cayenne (if using). Mix well.
  5. Pour in coconut milk and chicken broth. Bring to a gentle simmer; cover and cook for 20 minutes or until sweet potatoes are tender.
  6. Taste and adjust seasoning if necessary.
  7. Garnish with fresh cilantro and serve hot.