Coconut Chicken Curry with Sweet Potato

01Method

1. 1

   Warm half the oil in a heavy pot over medium-high heat. Combine the onions, curry paste, and garlic and sauté until the onion turns soft, about 3–4 minutes, stirring well throughout. Add the chicken breasts, water, and russet potato, lower the heat to medium-low, and let the mixture cook for 40 minutes.

2. 2

   While that cooks, heat the remaining oil in a separate pan over medium heat. Add the sweet potato and half the sea salt, tossing to coat. Cook, stirring often, until the pieces begin to brown on the bottom, 5–7 minutes. Remove from heat and set aside.

3. 3

   Pour in the coconut milk, then add the carrot, turmeric, sugar, soy sauce, and the rest of the sea salt to the pot. Stir everything together and bring back to a gentle simmer for about 5 minutes. Finish with the lime juice and adjust seasoning to taste.

4. 4

   Spoon the curry over jasmine rice and top each portion with the sautéed sweet potato.