Paleo-ish Yellow Curry With Chicken and Sweet Potato Fries
Curry tastes good over french fries. Sauce and fries just go well together. I learned this while celebrating the new year in Vancouver Canada and now I’m finding that even in Thailand, people enjoy sauce over fries. In the U.K., curry over fries is a popular meal and since many Europeans travel to Thailand, the dish is gaining in popularity here. Though they typically enjoy Indian curry over French fries, I thought I would change up some flavors and see how it turned out using Thai curry. Plus, I wanted a healthier option that fit more in line with Paleo standards.
It ended up being pretty damn good! The chicken melted off the bone and the sweetness of the curry paired well with the coconut fried sweet potato spears. This is definitely a repeat dish.
Below, I’ve posted both recipes, one for the curry and one for the fries. While your waiting for the chicken to cook, prepare and fry the sweet potatoes. You can also add a vegetable dish to this meal. I chopped up a cucumber salad while the chicken was simmering.
I hope you enjoy!
Pan Fried Sweet Potatoes-
- Sweet potatoes, speared
- Coconut oil
1. Heat up a pan over med/high heat.
2. Once the pan is hot, add enough coconut oil to coat the pan, thickly.
3. Add a layer of sweet potato spears, making sure they all have space. The oil should be bubbling.
4. Cook until browned on one side, then flip. Be sure to start flipping the spears before they get too browned. You will need time to flip them all and many can burn in the process.
5. Once browned, remove from heat and sprinkle with salt.
Yellow Curry Chicken-
- 1 yellow curry packet-Lobo brand- has some vegetable oil in it, not completely Paleo.
- 2 tbsp coconut oil
- 2 ½ cups of coconut milk- I used a carton of Chaokoh.
- 2 chicken thighs, bone in
- 3 chicken drumsticks, bone in
- 1 yellow onion, cut in large pieces
- 1 palm sugar puck
- 3 kaffir lime leaves, de-stemmed, halved and bruised
1. In a pot over medium heat, combine coconut oil and yellow curry. Mix.
2. Add 1 cup of coconut milk and cook, without boiling, over medium/low until curry paste is completely mixed into the coconut milk.
3. Once combined, add the rest of the coconut milk, 1 ½ cups. Stir.
4. Add chicken into the pot of curry.
5. Coat chicken, then add to the pot the onion and the palm sugar puck.
6. Slightly cover and let simmer for 1 hour and approximately 15 minutes. Stir occasionally.
7. Once chicken is cooked, remove pot from heat and add kaffir lime leaves. Don’t eat the kaffir lime leaves, their just for flavor. You can also add some fish sauce during this step, which many Thai’s do, but we ended up liking it without.
8. Mix and serve poured over sweet potato fries.