Almond Chicken and Sweet Potato Curry

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 2 cloves Garlic
  • 1 tbsp Ginger paste or minced ginger, fresh
  • 4 cups Sweet potatoes
  • 1 Yellow onion, small

• Canned Goods

  • 3 tbsp Panang or mild red curry paste

• Condiments

  • 1 tbsp Fish sauce
  • 3 tbsp Honey
  • 1 tsp Lime juice, fresh
  • 1 tbsp Sriracha chili sauce

• Pasta & Grains

  • 1 White or brown rice

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 22 oz Almond breeze almondmilk coconutmilk blend

Found on cookingandbeer.com

Ingredients

• 1 tablespoon coconut oil
• 3 tablespoons Panang or mild red curry paste
• 1 pound boneless, skinless chicken breast, cut into thin strips
• 1 small yellow onion, diced
• 2 cloves of garlic, finely minced
• 1 tablespoon fresh ginger paste or minced ginger
• 22 ounces Almond Breeze Almondmilk Coconutmilk Blend
• 1 tablespoon cornstarch
• 3 tablespoons honey
• 1 teaspoon fresh lime juice
• 1 tablespoon fish sauce
• 4 cups cubed sweet potatoes
• 1 tablespoon sriracha chili sauce
• salt and black pepper (to taste)
• white or brown rice (for serving)
• Garnish: sliced almonds, finely chopped cilantro, lime wedges

Directions

• To a deep skillet, add the coconut oil. Heat over medium heat until hot. Stir in 2 tablespoons of the curry paste and cook for about a minute until darker in color and fragrant. Add the chicken strips and cook, flipping every 2-3 minutes until the chicken is cooked through. With a pair of tongs, remove the chicken from the pan and transfer to a plate. Leave the pan over medium heat and stir in the remaining 1 tablespoon of curry.
• To the pan, add the onion, garlic and ginger. Cook until veggies are tender, about 6 minutes. Slowly whisk in 1/2 of the almond coconut milk (11 ounces). In a small bowl whisk together the remaining 11 ounces of milk and cornstarch until the cornstarch has dissolved. Now whisk that blend into the pan. Stir in the honey, lime juice and fish sauce. Add the potatoes and bring the curry to a heavy simmer. Continue to simmer until the sweet potatoes are tender, about 25 minutes.
• Lower the heat and add the chicken back to the curry. Season to taste with salt and black pepper and stir in the sriracha chili sauce. You may add more if the curry is still not spicy enough for you. Keep the curry warm on the stove until you are ready to serve.
• Serve this almond chicken and sweet potato curry over a bed of rice and garnished with sliced almonds, cilantro and lime wedges. Enjoy!