- 1 sweet potato, peeled and cubed
- 1 onion, sliced
- 1 lb chicken thighs, cubed
- 4 oz red curry paste
- water or broth, to cover
- 1 red bell pepper, sliced
- 1 bunch broccolini
- 1 small bunch bok choy, chopped
- 1 - 14 oz can full fat coconut milk
- salt, to taste
- brown rice, to serve
- Place sweet potatoes, onion, chicken thighs, and curry paste in a large saucepan or soup pot and just barely cover ingredients with water or broth (preferably broth because you'll get more flavor!).
- Simmer until sweet potatoes are easily pierced with a fork, about 15-20 minutes.
- Add red bell pepper, broccolini, and bok choy. Simmer another 5 minutes and turn off heat.
- Mix coconut milk with 1-2 ladle fulls of curry into a bowl to temper and then pour into pot and stir.
- Add salt to taste and serve over brown rice.
This a great 30-minute recipe for busy work nights. A well-distributed brand of red curry paste that works in this recipe is Thai Kitchen. 10-minute “quick cooking” rice is par-boiled, which just means it’s cooked halfway and then dehydrated, so there aren’t any weird chemical processes that happen to create it. That means fair game! Try Whole Foods 10-minute brown rice or Trader Joe’s frozen brown rice.
For your performance
This Thai curry is a higher carbohydrate meal due to the brown rice + sweet potato combo, which makes it an ideal pre-exercise meal. To adapt it to the lifestyle level, skip the brown rice and just enjoy the curry as a sweet potato and chicken stew!