Chicken Curry with Sweet Potato and Lemongrass Good Recipes

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Chicken Curry with Sweet Potato and Lemongrass

Chicken, lemongrass, and sweet potatoes on their own are pretty great, but when simmered in coconut milk and topped with chopped cilantro, they become pure magic in this Vietnamese Curry.

Ingredients :

1/2 cup coarsely chopped lemongrass, from 2 medium stalks
2 tablespoons coarsely chopped peeled ginger
1 medium yellow onion, coarsely chopped
2 tablespoons Madras-style curry powder, preferably Sun brand
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, optional
1 (13.5-ounce) can full-fat, unsweetened coconut milk, not shaken
2 tablespoons virgin coconut oil or neutral oil, such as canola
4 large boneless, skinless chicken thighs (about 1 3/4 pounds total), each cut into 3 pieces
1/2 teaspoon fine sea salt
1 1/4 pounds sweet potatoes (white or orange flesh), peeled and cut into 1-inch chunks
3 to 5 fresh cilantro sprigs, coarsely chopped

Instructions :

Prep : 15M	Cook : 46M	Ready in : 55M

Notes :

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