Serve this delicious curry with coconut rice for an exciting meal! I can always tell our life gets a bit too busy when we start relying on takeout meals for dinner. While takeaway dinners are fun once in awhile, I definitely don’t want to make it a habit. Too expensive and not the healthiest of options. We do enjoy the taste and variety though, and that is why I always try to recreate our favourites at home. This Thai chicken curry is my take on the dish my daughter and I order the most! I did use one clever shortcut to make my prep time quicker and pain free. Yes, my kitchen hack is premade Thai red curry paste!
Chicken and Sweet Potato Curry
Two of our favourite curries from our local Thai restaurant are chicken and potato curry and chicken curry with green beans and bamboo shoots. While most of the ingredients are quite common to our cooking, the bamboo shoots aren’t. As strange as they might sound, they are delightful! Bamboo shoots are also readily available in the Asian aisle of your supermarket, and usually come in a can. They add a really nice crunch to your curry and a delicious but subtle flavour. In my homemade version, I combined the ingredients from the two curries we love, and replaced regular potatoes with sweet potatoes. Instead of making a labour intensive homemade curry paste, I used my favourite store bought brand. The curry came together in less than 30 minutes!
Serving suggestions
This tasty curry only needs a bed of fluffy white rice to become a proper meal. A variety like Jasmine is going to be just perfect. Of course, there are lots of ways to take rice to the next level. Coconut rice, conveniently made in an Instant Pot, is my go to. You can also dress the curry up by adding side dishes. I think that shrimp is just about perfect. Honey garlic shrimp and salt and pepper shrimp are my recommendations.
More favourite Thai recipes to try
Easy Thai red curry with prawns and snow peas Thai fish curry Vegetarian Thai green curry Thai green papaya salad (Som Tam)
