Gluten-free, paleo-friendly, healthy and, delicious is this Filipino-style coconut chicken curry flavored with fresh ginger and other spices. We added some sweet potatoes and bell peppers for extra nutrition and yum!
1Sweet Potato (or Yam), peeled and chopped into cubes
3-4cupsleft-over Chicken or 1 ( 3-lb) Rotisserie Chicken, chopped or cubed
1canCoconut Milk
½canwater (use the 14 oz coconut can and fill it halfway wirh water to measure)
2tbsppaleo-friendly Fish Sauce
1large red Bell pepper, chopped
1tbspbrown Sugar (or Honey for paleo),adjust to taste
Salt and Pepper, to taste
chopped Cilantro for garnish, (optional)
Instructions
Heat the oil in a large, heavy cooking pot with a lid. Saute the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir just until the spices are aromatic (about 30 seconds more or less).
Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, fish sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender.
Add the chopped bell peppers and the brown sugar or honey to balance out the flavor (not to make it sweet). Cook for another 2 minutes or until the peppers are heated through. If the sauce becomes too thick, simply add some more water. Adjust the seasoning if desired. Garnish with some chopped cilantro. Enjoy!