Creamy Thai Green Curry Chicken with Sweet Potato and Bell Peppers
This delightful Thai-inspired dish features tender chunks of chicken breast sautéed with aromatic onions and garlic, infused with the rich essence of green curry paste. Creamy and comforting, the addition of low-fat cream cheese and sweet potatoes brings a touch of sweetness and creaminess to balance the savory flavors. Vibrant strips of red and yellow bell peppers add a pop of color and crunch, making this dish not only delicious but visually appealing. Perfectly served over a bed of fluffy long-grain rice, this recipe offers an inviting aroma and a hearty, nutritious meal that will warm your soul.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Sweet potato
1 (Washed, microwaved, peeled, and cut into 1/2 inch cubes)
Water
1 teaspoon (For steaming the sweet potato)
Canola oil
1 tablespoon (For sautéing)
Green curry paste
2 tablespoons (Taste test for spiciness)
Chicken breast
1 lb (Boneless, skinless, cut into bite-sized pieces)
Onion
1 small (Thinly sliced)
Garlic cloves
2 (Minced)
Red bell pepper
1 (Cut into thin strips and then cut crosswise in half)
Yellow bell pepper
1 (Cut into thin strips and then cut crosswise in half)
Low-fat cream cheese
4 ounces (Cubed)
Skim milk
1/2 cup (For the creamy sauce)
Black pepper
1/8 teaspoon (To taste)
Fish sauce
2 teaspoons (To taste)
Brown sugar
1 tablespoon (For sweetness)
Dried basil
1.5 tablespoons (Or 1/4 cup of fresh basil)
Cooked long-grain rice
4 cups (For serving)
Dry roasted peanuts
2 tablespoons (Coarsely chopped for garnish)
Instructions
1
Begin by washing the sweet potato thoroughly. Microwave the whole sweet potato for 2 minutes to soften it. Once cool enough to handle, peel the sweet potato and cut it into 1/2 inch cubes. Place the sweet potato cubes in a steamer bag, add 1 teaspoon of water, and microwave for an additional 3 minutes. Set the steamed sweet potatoes aside.
2
In a large non-stick skillet, heat 1 tablespoon of canola oil over medium heat for about 2 minutes until shimmering.
3
Stir in 2 tablespoons of green curry paste and cook for 1-2 minutes until fragrant and well blended.
4
Add 1 pound of boneless, skinless chicken breast cut into bite-sized pieces, along with 1 thinly sliced small onion and 2 minced garlic cloves. Cook and stir for 6 to 8 minutes, or until the chicken is slightly undercooked (still a bit pink inside).
5
Incorporate the previously steamed sweet potato cubes along with 1 sliced red bell pepper and 1 sliced yellow bell pepper. Cook for an additional 4 minutes, stirring occasionally, until the peppers are crisp-tender and the sweet potato is soft.
6
Reduce the heat to low and add 4 ounces of cubed low-fat cream cheese, 1/2 cup of skim milk, 1/8 teaspoon of black pepper (to taste), 2 teaspoons of fish sauce (to taste), 1 tablespoon of brown sugar, and either 1.5 tablespoons of dried basil or 1/4 cup of fresh basil. Stir continuously until the cream cheese melts and evenly coats the chicken and vegetables.
7
Taste the dish and adjust the seasoning as needed.
8
Serve the creamy curry mixture over 4 cups of cooked long-grain rice.
9
Garnish with 2 tablespoons of coarsely chopped dry roasted peanuts for an added crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this Thai curry recipe?
The main protein used is one pound of boneless, skinless chicken breast cut into bite-sized pieces.
What type of curry paste is required?
This recipe specifically calls for green curry paste.
How do I prepare the sweet potato for this dish?
Wash the sweet potato, microwave it whole for 2 minutes to soften, peel it, cut it into 1/2 inch cubes, and then steam the cubes in a microwave bag for 3 minutes.
What makes the curry sauce creamy?
The creaminess comes from a combination of 4 ounces of cubed low-fat cream cheese and 1/2 cup of skim milk.
Which vegetables are included in the recipe?
The recipe includes sweet potato, one small onion, one red bell pepper, and one yellow bell pepper.
What should I serve this Thai green curry with?
It is recommended to serve the curry over 4 cups of cooked long-grain rice.
Can I use fresh basil instead of dried?
Yes, you can substitute 1.5 tablespoons of dried basil with 1/4 cup of fresh basil.
What is the recommended garnish?
Garnish the dish with 2 tablespoons of coarsely chopped dry roasted peanuts for added crunch.
How long does it take to cook the chicken and vegetables?
The chicken is cooked for 6 to 8 minutes initially, followed by an additional 4 minutes once the peppers and sweet potatoes are added.
What oil is used for sautéing?
The recipe uses 1 tablespoon of canola oil.
How many garlic cloves are needed?
The recipe requires 2 minced garlic cloves.
Is there any sugar in this recipe?
Yes, 1 tablespoon of brown sugar is used to add a touch of sweetness to the sauce.
What seasoning is used for the savory flavor?
Fish sauce and black pepper are used to season the dish.
How should the bell peppers be sliced?
The red and yellow bell peppers should be cut into thin strips and then cut crosswise in half.
What is the first step in cooking the curry?
The first cooking step is heating the oil and stirring in the green curry paste for 1-2 minutes until fragrant.
Should the heat be adjusted when adding the cream cheese?
Yes, you should reduce the heat to low before adding the cream cheese and milk.
How do I ensure the cream cheese blends well?
Stir continuously until the cream cheese melts and evenly coats the chicken and vegetables.
Is the sweet potato cooked before adding it to the skillet?
Yes, it is microwaved and steamed before being incorporated with the chicken and peppers.
Can I adjust the spiciness?
Yes, you can taste the green curry paste beforehand to check for spiciness and adjust the amount as needed.
What type of milk is suggested?
The recipe calls for skim milk for the creamy sauce.
How many servings does this recipe provide?
Based on the 4 cups of rice and 1 pound of chicken, it typically provides 4 servings.
Is the onion sliced or diced?
The small onion should be thinly sliced.
What size should the sweet potato cubes be?
The sweet potato should be cut into 1/2 inch cubes.
Do I need to peel the sweet potato?
Yes, the instructions specify to peel the sweet potato after the initial softening in the microwave.
Can I substitute the fish sauce?
While the recipe calls for fish sauce, you could use soy sauce as a substitute, though it will slightly alter the traditional Thai flavor.
How much green curry paste is used?
The recipe uses 2 tablespoons of green curry paste.
When do I add the peanuts?
Peanuts are added at the very end as a garnish for serving.
Is the chicken fully cooked before adding the vegetables?
No, the chicken should be slightly undercooked (still a bit pink inside) when you add the peppers and sweet potatoes.
How much water is used for steaming?
Only 1 teaspoon of water is needed in the steamer bag for the sweet potato.
What kind of texture should the peppers have?
The peppers should be cooked until they are crisp-tender.