A light, creamy coconut milk curry, where sweet potato and zucchini are melted into the sauce for a velvety texture. Zero spice, perfect for kids.
Ingredients
- 400 g chicken breast (or boneless thighs)
- 400 ml canned coconut milk (full-fat)
- 200 g sweet potato
- 200 g zucchini
- 2 pieces scallion
- 1 tbsp mild curry powder (like Madras or Japanese)
- 1 tsp ground turmeric
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp coconut oil (or neutral oil)
- to taste salt
- 10 g fresh ginger (optional)
Method
- Wash and peel the sweet potato and zucchini. Cut them into large cubes, then steam or boil them in a pot of water for 15 minutes until very tender. Drain and mash into a smooth purée using a blender or potato masher. Set aside.
- Cut the chicken breast into small 2 cm cubes. Finely slice the scallions, separating the white parts from the green. Grate the ginger (if using).
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the scallion whites and grated ginger, and sauté for 1 minute without browning.
- Add the chicken cubes and brown them on all sides (about 5 minutes). Sprinkle with the curry powder and turmeric, tossing well to coat the chicken.
- Pour in the coconut milk, sweet potato and zucchini purée, fish sauce, and palm sugar. Stir to create a smooth sauce. Bring to a gentle boil, then reduce the heat, cover, and simmer gently for 20 minutes. The sauce will thicken slightly.
- Taste and adjust the seasoning with a pinch of salt if necessary (the fish sauce is already salty). Garnish with the sliced scallion greens.
- Serve hot, alongside white rice or quinoa for a complete meal.
Nutrition
Per serving
- Energy
- 414 kcal
- Protein
- 27.33 g
- Carbohydrate
- 19.03 g
- Fat
- 24.23 g
- Fibre
- 4.56 g
- Calcium
- 66.37 mg
- Iron
- 5.52 mg
- Magnesium
- 82.04 mg