A delicious Thai-Massaman Chicken Curry with an Indian flair that is ready start to finish in 40 minutes. Enjoy the flavors of tender chicken thighs, sweet potatoes and onions all enveloped in a creamy sauce. Gluten-free and dairy free.
Course:
Dinner
Cuisine:
dairy-free, gluten free, Healthy, Thai
Servings: 5
Calories: 372kcal
Author: Vicky Berman
Ingredients
1and 1/2 pounds boneless skinless chicken thighscut into smaller pieces
Heat coconut oil over medium heat. Add chicken thighs and cook until browned on each side (does not need to be cooked through). Remove from pan.
Add curry paste to pan and cook for one minute, then add chicken back to pan and mix.
Add 1 cup coconut milk. Cook until mixture comes to a boil, stirring occasionally and remaining cup of coconut milk. Bring to a boil, and stir until mixture starts to thicken.
Add chicken broth. Bring to a boil.
Add sweet potato, and onions, simmer for 15-20 minutes or until sweet potatoes are cooked through.
Add fish sauce and brown sugar. Mix.
Serve over rice, garnished with green onions and lime juice.