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“This simple to prepare, tasty, low-fat, Thai Chicken Curry with Sweet Potatoes and Spinach can be on the table in about 20 minutes.”
Heat the oil in a skillet. Add the onion and saute until tender. Add the stock, coconut milk, fish sauce and brown sugar. Bring to a simmer, add the curry paste and stir until it dissolves. Add the sriracha to taste.
Add the sweet potato and simmer for 10 minutes, or until almost tender. Add the chicken, cook 3 – 4 minutes. Stir in the spinach and cook until it just wilts.
Wine Recommendation: Enjoy this tasty dish with a nice off-dry, fruity Riesling or Viognier.
Tasty, easy and healthy. What more could you want?
Well, Thai Chicken Curry with Sweet Potatoes and Spinach is a meal you can get onto the table in about 20 minutes. Is that fast enough?
Thinly sliced chicken breast, chunks of sweet potatoes and fresh spinach, combine in a tasty coconut milk-based curry sauce to give you an easy to prepare, vitamin-packed dinner.
While I use light coconut milk, you can use regular coconut milk if you want, but you will add calories to the dish; and I think it’s just fine using light coconut milk. The addition of sweet potatoes and fresh spinach add to the “health” factor of this dish. The red curry paste I use is Thai Kitchen, it can be pretty spicy so start small and add to taste. Like I always say, it’s a lot easier to add more than it is to take it out.
Fish sauce adds a nice salty element, as well as a unique flavor. You really can’t substitute anything in its place, so if you don’t have any, get some or just omit it. It won’t have the roundness of flavor but it will still taste fine. Now that said, if you do get some fish sauce, I don’t recommend your smelling it prior to adding it; it smells pretty rank on the nose, but the flavor is great.
Serve this along with some steamed Jasmine, plain white or brown rice. Or try it with rice noodles for a more soupy approach.
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