10
Servings
Prep Time
20 Min
Cook Time
24 Min
  • 1 tablespoon coconut oil
  • 1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 small onion, thinly sliced (about 1 cup)
  • 1 medium sweet potato, peeled and cut into bite-size pieces (about 1 3/4 cups)
  • 1 can (13.66 fluid ounces) lite coconut milk
  • ½ cup water
  • 2 to 3 tablespoons Thai red curry paste
  • 1 ½ teaspoons light brown sugar
  • ½ teaspoon Maggi® Granulated Chicken Flavor Bouillon
  • WHERE TO BUY
  • Fish sauce, to taste (optional)
  • 5 cups hot cooked jasmine rice or quinoa
  • 1/2 cup chopped fresh cilantro or Thai basil leaves
  • 1 red bird’s eye or Thai chili pepper, thinly sliced
  • Shredded purple cabbage (optional)
  • Lime wedges (optional)
Step 1
Heat coconut oil in large skillet over medium-high heat. Season chicken with salt and pepper; add to skillet. Cook, stirring frequently, for 5 to 7 minutes or until browned and cooked through. Transfer to a bowl.
Step 2
Add onion to skillet; cook, stirring frequently, until onion is golden brown. Add sweet potato, coconut milk, water, curry paste, brown sugar and bouillon to skillet; stir well, scraping up brown bits from bottom of pan. Bring to a boil; reduce heat to low. Cover; cook for 10 minutes or until potatoes are fork tender.
Step 3
Stir in chicken and accumulated juices and fish sauce; cook for a few minutes to heat through.
Step 4
Divide rice between bowls; top with chicken mixture, cilantro, chili and cabbage. Serve with lime wedges.

Nutrition Information

219.87 Kcal

  • cholesterol

    41.39 Milligrams

  • calcium

    18.14 Milligrams

  • protein

    14.68 Grams

  • iron

    0.86 Milligrams

  • carbohydrates

    22.91 Grams

  • sugar

    2.38 Grams

  • fiber

    1.34 Grams

  • sodium

    175.06 Milligrams

  • fat

    6.55 Grams

  • saturedfat

    4.35 Grams