I admit it! I am limping to the Finish Line of winter! Even our dinners are getting a little, well, BORING!
Soon I’ll be sautéing beautiful colors and eating delicate lettuces (sigh!) but until then we need a boost! Time to get out the spices!
This curry is a hybrid of my mother’s recipe from her time in Ghana, our trip through Thailand, my Indian Cooking classes in Tokyo, and my family’s love of spices…. and it’s so quick & easy to make!
1-2lbs organic boneless chicken breasts – sliced thinly lengthwise
3tbs red curry paste (less for a milder palate)
2 cans of unsweetened coconut milk (1 Lite/ 1 Regular full fat)
1tbs coconut oil
1/2 large sweet onion
2 sweet potatoes, peeled and diced
½ teas each curry powder, garam masala, and cumin
Fresh basil leaves, salt & pepper
2 Kaffir lime leaves, if available
Kosher salt/white pepper
Basil leaves for garnish
Preheat Oven to 400 degrees- spread sweet potatoes on cookie sheet,season with a little garam masala, drizzle with olive oil and bake for 25 minutes
Heat coconut oil in deep frying pan or Dutch oven
Saute onions until soft/not browned
Add the curry paste & fry very quickly for a few seconds
Stir in coconut milk and bring to boil
Add broth and chicken and cook for 25 minutes or until chicken is cooked through
add the garam masala , spices, and kaffir lime leaves
Season to taste with fresh basil leaves, salt, and pepper
Serve with in a deep bowl with sweet potatoes, brown rice, and a whole wheat naan bread* For (lacto-Ovo)Vegetarian- omit the chicken & serve with hardboiled eggs
It is fun and delicious to serve additional
condiments in small bowls: unsalted peanuts, toasted coconut, and fresh pineapple.
This recipe can be multiplied for a crowd
Original recipe by Pamela S Lillis/ please attribute if sharing
All rights reserved 2015