Red Coconut Curry Chicken with Sweet Potato & Lentils
Yield: 4 servings
Total Time: 1h 20m
Bold curry flavor, lighter finish!
Accompaniment: White Jasmine Rice
Ingredients
For the sauce base
- 1 (13.5 oz) can lite coconut milk
- 1½ cups vegetable stock
- 2 tsp reduced-sodium soy sauce
- ½ tsp dark brown sugar
- ½ tsp fish sauce
For the seasoning mix
- 1 tbsp curry powder
- ¾ tsp salt
- ½ tsp ground cumin
- ½ tsp roasted ground coriander
- ½ tsp smoked paprika
- ½ tsp turmeric
- ½ tsp ground white pepper
- ¼ tsp ancho chili pepper
- a generous pinch of cardamom
For the chicken
- 1 lb. boneless, skinless chicken breasts, diced
- 3 tbsp cornstarch
- 1 tbsp light tasting olive oil
- 1 tsp salt
- ½ tsp ground white pepper
- ½ tsp smoked paprika
For serving
- fresh lime, wedges
- chopped peanuts
For the curry
- 2 medium shallots, halved, thinly sliced
- 2 medium sweet potato, peeled and diced
- 1 large red bell pepper, sliced
- 3 cups kale, packed, chopped
- 3 large cloves of garlic, finely chopped
- 2-inch piece of fresh ginger, unpeeled, finely chopped*
- ½ cup dry red split lentils
- 3 tbsp red curry paste
- 2 tsp reduced-sodium soy sauce
- 2 tsp lemongrass paste
- ½ tsp sesame oil
- juice of 1 lime
- zest of 1 lime
*GINGER NOTE: Fresh ginger doesn’t need to be peeled. The skin is edible and blends right into the dish once cooked, just rinse before using.
Instructions
Step 1: Gather all of the ingredients for the sauce base.
Step 2: In a medium bowl, combine the lite coconut milk, vegetable stock, soy sauce, dark brown sugar, and fish sauce.
Step 3: Whisk to dissolve the brown sugar then set aside.
Step 4: Gather all of the ingredients for the seasoning mix.
Step 5: In a small cup, add the salt, cumin, roasted coriander, smoked paprika, turmeric, ground white pepper, ancho chili powder, and a generous pinch of cardamom.
Step 6: Stir to combine then set aside.
Step 7: Gather all of the ingredients for the curry and prep the vegetables.
Step 8: Gather all of the ingredients for the chicken.
Step 9: In a medium bowl, add the diced chicken along with the cornstarch, salt, ground white pepper, and smoked paprika.*
*TIP: This light cornstarch coating acts as a quick protective layer, helping the chicken stay juicy and tender while creating a light coating that helps the sauce cling.
Step 10: Toss thoroughly to combine.
Step 11: Heat the light tasting olive oil in a large skillet over MEDIUM heat for 4 mins.
Step 12: Add the diced chicken.
Step 13: Cook, tossing every 3 mins, until lightly golden and cooked through, about 10-12 mins total.
Step 14: Transfer the chicken to a paper towel lined plate and set aside.
Step 15: Add the shallots and bell pepper slices along with a pinch of salt to the same skillet.
Step 16: Cook, stirring occasionally, until softened and lightly browned. About 5-6 mins.
Step 17: Add the garlic, ginger, lemongrass paste, and a pinch of salt to the skillet.
Step 18: Cook, stirring frequently, until fragrant. About 1-2 mins.
Step 19: Add the red curry paste and seasoning mix.
Step 20: Cook, stirring constantly, until fragrant and slightly darkened, about 1-2 mins.
Step 21: Add the stock mixture, scraping the bottom of the skillet to release the fond.*
*TIP: Fond is the browned bits left on the bottom of a pan or pot after searing meat or vegetables.
Step 22: Whisk to combine.
Step 23: Bring to a gentle simmer.
Step 24: Reduce the heat to LOW and add the red lentils.
Step 25: Stir to combine then simmer, covered and stirring occasionally, for 15 mins.
Step 26: Uncover and add the sweet potatoes.
Step 27: Stir to combine then increase heat to MEDIUM and bring to a simmer again.
Step 28: Reduce heat to LOW, cover, and continue simmering for an additional 15 mins while stirring occasionally.
Step 29: Uncover, increase heat to MEDIUM, and bring to a simmer.
Step 30: Return the chicken to the skillet.
Step 31: Stir to combine.
Step 32: Simmer uncovered, stirring occasionally, until the chicken is warmed through, about 3-4 mins. Remove from heat.
Step 33: Add the kale.
Step 34: Stir until the kale is mostly wilted.
Step 35: Add 2 tsp soy sauce, lime juice, lime zest, and sesame oil.
Step 36: Cover and let rest for 10 mins until the kale is tender. Season to taste before serving. Serve topped with chopped peanuts alongside white jasmine rice.