Thai-Style Chicken and Sweet Potato Curry
By America's Test KitchenPublished on June 10, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmedSalt and pepper 3 tablespoons red curry paste 1 pound sweet potatoes, peeled and cut into ½-inch pieces1 (13.5-ounce) can coconut milk 2 tablespoons fish sauce 4 scallions, sliced thin on bias¼ cup dry-roasted peanuts, crushed2 tablespoons minced fresh cilantro
Before You Begin
Serve with rice and lime wedges.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Place chicken skin side down in 12-inch nonstick skillet. Cover and set skillet over medium-high heat and cook until skin is browned, about 7 minutes. Flip chicken and cook on second side until lightly browned, about 1 1/2 minutes. Transfer chicken to plate and discard all but 1 tablespoon fat.
- Add curry paste to skillet and cook until fragrant, about 30 seconds. Stir in potatoes, coconut milk, and fish sauce, scraping up any browned bits. Return chicken and any accumulated juices to skillet, skin side up. Bring to simmer, reduce heat to medium-low, cover, and cook until chicken registers 175 degrees, about 12 minutes. Transfer chicken to platter. Season sauce with salt and pepper to taste. Spoon sauce and potatoes over chicken. Sprinkle scallions, peanuts, and cilantro over top. Serve.
Time
30 minutesYield
Serves 4Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
3 tablespoons red curry paste
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1 (13.5-ounce) can coconut milk
2 tablespoons fish sauce
4 scallions, sliced thin on bias
¼ cup dry-roasted peanuts, crushed
2 tablespoons minced fresh cilantro
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
3 tablespoons red curry paste
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1 (13.5-ounce) can coconut milk
2 tablespoons fish sauce
4 scallions, sliced thin on bias
¼ cup dry-roasted peanuts, crushed
2 tablespoons minced fresh cilantro
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
3 tablespoons red curry paste
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1 (13.5-ounce) can coconut milk
2 tablespoons fish sauce
4 scallions, sliced thin on bias
¼ cup dry-roasted peanuts, crushed
2 tablespoons minced fresh cilantro
Why This Recipe Works
Blooming the spices in the fat rendered from the chicken helps unify the diverse flavors of this dish.
Before You Begin
Serve with rice and lime wedges.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Place chicken skin side down in 12-inch nonstick skillet. Cover and set skillet over medium-high heat and cook until skin is browned, about 7 minutes. Flip chicken and cook on second side until lightly browned, about 1 1/2 minutes. Transfer chicken to plate and discard all but 1 tablespoon fat.
- Add curry paste to skillet and cook until fragrant, about 30 seconds. Stir in potatoes, coconut milk, and fish sauce, scraping up any browned bits. Return chicken and any accumulated juices to skillet, skin side up. Bring to simmer, reduce heat to medium-low, cover, and cook until chicken registers 175 degrees, about 12 minutes. Transfer chicken to platter. Season sauce with salt and pepper to taste. Spoon sauce and potatoes over chicken. Sprinkle scallions, peanuts, and cilantro over top. Serve.
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