Thursday, January 12, 2017

Easy Creamy Chicken Curry with Sweet Potato and Spinach

Ok, now here is the secret to making this delicious curry dish so bough yellow curry!! Whaaaaat, you say?!! Believe me when I say that the store bought version is shockingly delicious, you might even mistake it for restaurant style; oh and it cuts out so many minutes off your prep time. Now, if you have extra time to spare, and you like cooking your meals from scratch, I have included a link to a homemade curry recipe from Pinch of Yum. For the rest of you who are short on time, Safeway ( at least ours in Petaluma does) now carries a variety of curry paste options which is what I used in this recipe. I also included two amazon links incase your local grocery store does not carry the. Red and green curry also work, so don't stress on color here; shoot for convenience and what is readily available to you.


2 Tablespoon cooking oil (vegetable work great)
1-2 shallots chopped (I used one because that was all I had)
2-3 chicken breasts cut into bite size pieces
1 package Trader Joe's Ribboned Sweet Potatoes or 2 sweet potatoes, peeled and cubed
3-4 cups fresh baby spinach
3 Tablespoons curry paste ( store bought or homemade, see links below)
1 14 oz. can full fat coconut milk
3/4 cup chicken stock or water ( I bet veggie stock works great too)
1/2 cup chopped peanuts
1/2 cup chopped cilantro
1 Tablespoon fish sauce ( or enough to taste)


1. Start your rice or cauliflower rice if you are serving (highly recommend)
2. Heat 1 Tablespoon oil over medium high heat. Add your bite size chicken pieces and cook until barely pink in the middle. Remove and place in bowl. Set aside.
3. Heat 1 tablespoon oil over medium high heat and stir fry your shallots until fragrant and fairly soft. Do not brown. Add sweet potatoes and mix with shallots. Add curry paste and stir until well incorporated. The store bought curry is on the drier side, so just focus on evenly disrupting it.
4. Add coconut milk, fish sauce and broth. Mix well so curry dissolves. Let simmer over low heat for 10 minutes. The sauce will begin to thicken.
5. Add chicken and cook for 2-3 minutes.
6. Add spinach  and half the cilantro and mix in. Cover pan and cook until spinach is wilted. Maybe another 3-5 minutes.
7. Serve over rice or cauliflower rice and top with chopped cilantro and peanuts.

Homemade Yellow Curry Recipe:
Buy Curry on Amazon Here:

Yellow curry:

Red curry: