I’m always looking at different curry recipes. I just love them. This one is made with yellow curry paste which has lots of Turmeric in it. Turmeric is very healthy for us as it has a lot of anti bacterial properties. You can find it in most Indian and Asian recipes. When working with Turmeric be careful as it wills stain your clothes and you won’t be able to get the stain out.
Yellow Chicken Curry with Sweet Potatoes
1 (13 oz) can of lite coconut milk
1-2 tbsp. yellow curry paste
1 tbsp. fish sauce
1 tbsp. dark brown sugar
3 med-large sweet potatoes, peeled and cut into chunks
1 1/2 lbs. boneless, skinless chicken breasts, cut into bite size chunks
3-4 scallions, white parts cut into 1/4 inch pieces (slice the green parts thin and set aside)
In a large Dutch oven bring 1/2 cup of the coconut milk to a boil. Add in the curry paste and mix until dissolved. Add in the rest of the coconut milk, fish sauce, sweet potatoes and brown sugar. Stir to combine and bring to a boil. Cover, reduce heat and simmer for about 7 minutes.
Add the chicken and the scallions. Stir the chicken into the sauce. Cover and cook for another 30 minutes or until potatoes are soft and chicken is done. Garnish with the remaining scallions.