Thai‑Inspired Coconut Curry with Chicken and Sweet Potato

Ingredients

• 200 g Chicken breast, diced
• 200 ml Coconut milk (full‑fat)
• 150 g Sweet potato, cubed
• 1/2 Red bell pepper, sliced
• 1 tbsp Thai red curry paste (gluten‑free)
• 1 tbsp Olive oil
• 100 ml Fish‑free soy‑free broth
• 1 tbsp Lime juice
• 1 tbsp Fresh cilantro, chopped(optional)
• to taste Salt
• 150 g Jasmine rice (gluten‑free)

Instructions

1. 1

   Cook jasmine rice according to package directions; set aside.

2. 2

   Heat olive oil in a pot over medium heat; add chicken and brown 3‑4 minutes.

3. 3

   Stir in curry paste; cook 1 minute.

4. 4

   Add coconut milk, broth, sweet potato, and bell pepper; bring to a simmer.

5. 5

   Cover and cook 12‑15 minutes until vegetables are tender.

6. 6

   Finish with lime juice and season with salt.

7. 7

   Serve curry over rice and garnish with cilantro if using.