I've posted pictures of this recipe to snapchat and instagram stories more times that I can count, so I thought it was about time that I posted the recipe to the blog! We really do eat this at least once a week and it became one of our favorite comfort foods this past winter. I was honestly pretty nervous when I first made this recipe because the only other time I made Kyle a curry dish he absolutely hated it (with good reason). But now, this has become his most requested meal and every week that I sit down to meal plan it ends up on our weekly menu!
This recipe is so creamy and has a ton of flavor without being too spicy. I have yet to experiment with green or red curry because I tend to prefer a more mild spice level, which is why I went with yellow curry paste. So no need to worry if you're not big on spicy things!
While cutting up the vegetables is a little time consuming, this recipe is actually really simple and comes together rather quickly. You could definitely meal prep for this recipe by cutting up your chicken and veggies, but I usually just do it the night I'm cooking. This recipe ends up making 4 servings for Kyle and I - usually dinner one night and lunch the next day.
If you are cooking for just yourself or for a larger group of people and need to adjust your amounts, you need 1/2 can coconut milk and 1/2 T curry paste per serving. The veggies and chicken can really be adjusted to how dense you prefer them to be in a dish, but I would say use about half of my recommended veggie/chicken amounts per can of coconut milk you use.
2 cans of cocount milk - read your labels!
2 T yellow curry paste (I use this one)
2 large sweet potatoes, peeled and cubed
2 lbs chicken breast, cut into bite sized pieces
1 yellow or white onion (whichever you prefer)
16 oz. baby bella mushrooms
2 T arrowroot powder (for thickening)
- Preheat your oven to 425 degrees. Peel your potatoes and cut up all your veggies and chicken. Spread the potatoes and mushrooms on a large lined baking pan and roast in the oven for about 30 minutes.
- While your potatoes and mushrooms are roasting, heat a large skillet with about 1 T of coconut oil and cook your chicken and onions until chicken is cooked through and onions are translucent.
- Pour the canned coconut milk into a large stock pot (don't worry if there are solids) and add your curry paste. Now, you can either place the stock pot on high heat and whisk until the curry paste and coconut milk are completely combined, or if you have an immersion blender, you can use it to combine the paste and milk before placing it on the heat. I use an immersion blender to save on time, but it's totally okay if you don't have one!
- Once your mixture is combined, scoop out about a half a cup (I always just eyeball it) and whisk it with the arrowroot powder in a separate bowl. Bring it to a boil and then lower the heat to medium and simmer. Pour in the coconut milk/arrowroot powder mixture and whisk thoroughly. The mixture should start to thicken immediately.
- The last step is to add all your veggies and chicken to the curry mixture and simmer for 5-10 more minutes. Enjoy!
The great thing about this recipe is that it makes the best leftovers - Kyle actually thinks it's better on the second day! I've had this keep in the fridge for about 4 days, but I wouldn't push it past that time frame because of the chicken. You could also easily make this without meat if you're vegetarian or switch up the vegetables based on what you like best!
I hope you enjoy this recipe! Let me know if you try it!