Preparation time
15 minutes
Ready in
45 minutes
Makes
2 servings
Ingredients
1 tbsp (15 mL) vegetable oil
6 boneless skinless Ontario Chicken Thighs or 2 boneless skinless Ontario Chicken Breasts, cut into bite-size chunks
Pinch each salt and pepper Half small Ontario Onion, thinly sliced
2 cloves Ontario Garlic, minced
1 tbsp (15 mL) Thai red curry paste
1 can (400 mL) light coconut milk
1 lime
2 tsp (10 mL) fish sauce
1/2 tsp (2 mL) granulated sugar
1 Ontario Sweet Potato, peeled and cut into 1/2-inch (1 cm) pieces
1 cup (250 mL) sliced Ontario Mushrooms
Chopped fresh Ontario Cilantro (Coriander)
Instructions
In large wide saucepan, heat oil over medium-high heat. Season chicken with salt and pepper; cook until golden all over, about 5 minutes. Remove and set aside.
Add onion, garlic and more oil to pan if necessary; cook, stirring frequently, until slightly softened, about 3 minutes. Add curry paste and stir until fragrant, about 30 seconds.
Add coconut milk to pan. Remove a couple of wide strips of peel from lime; add to pan along with 1 tbsp (15 mL) lime juice. Add fish sauce and sugar; bring to boil.
Return chicken to pan along with sweet potato and mushrooms; stir. Cover and simmer gently, stirring occasionally, until potatoes are tender and juices run clear when chicken is pierced, about 15 minutes. Stir in another 1 tbsp (15 mL) lime juice. Sprinkle with cilantro.
Nutritional Information
1 Serving
Protein: 44 grams
Fat: 30 grams
Carbohydrate: 28 grams
Calories: 565
Fibre: 4 grams
Sodium: 1170 mg