Thai chicken- and curry-stuffed sweet potatoes

This spicy chicken curry whips up fast—but what’s in it can make you strong and add years to your life.

A 6-oz chicken breast has 50g of protein—100% of the daily recommended value—and tons of muscle-building aminos. And since curcumin, a compound found in most curries, has been shown to lower LDL cholesterol and prevent plaque buildup in arteries, it could do your heart good, too.

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The sweet potatoes are also nutrition powerhouses. With their mega vitamin A, blood-sugar-regulating fiber, and inflammation-crushing flavonoids, these tubers earn “wonder food” status.

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Ingredients 

4 sweet potatoes

Olive oil, as needed

2 tbsp chopped ginger

5 garlic cloves, chopped

4 (6 oz) skinless chicken breasts, large dice

Salt and pepper

Juice of 1 lime

1 onion, julienned

4 celery stalks, bias cut

4 carrots, bias cut

1 red bell pepper, bias cut

1 (15 oz) can coconut milk

2 cups chicken stock

3 tbsp red curry paste

5 drops fish sauce

1 handful cilantro, roughly chopped

¼ cup basil leaves

¼ cup mint leaves

How to make it 

Roast potatoes at 400° until fork-tender, about 40 minutes.

Heat oil in a pan over medium-high heat. Add ginger and garlic. Season chicken with salt and pepper, add to pan, and cook for 1 to 2 minutes, stirring occasionally.

Add juice of ½ lime, onions, celery, and carrots. Cook for 2 minutes, add peppers, and stir. Once carrots are al dente, add milk and stock, and simmer for 5 minutes.

Dissolve curry paste in a corner of the pan, then mix well. Add fish sauce, remaining lime juice, and herbs. Remove from heat. Season to taste.

Cut potatoes in half, and slice flesh to form a grid. Top with curry.

Healthy food

Cook Time: 

40

Prep Time: 

15

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