Bring the flavors of Thailand to your plate with this simple, peanutty recipe. Laced with coconut milk, peanut butter and red curry paste, this delicious dish is the perfect balance of sweet, spicy and aromatic.
- 2 sweet potatoes
- cooking spray
- 2 teaspoons canola oil
- 1 red pepper (1 cup)
- 1 green pepper (1 cup)
- 1 boneless skinless chicken breasts (1 cup)
- 1/4 creamy peanut butter
- 2/3 cup unsweetened coconut milk
- 2 tablespoons Thai red curry paste
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 1/8 teaspoon cayenne (optional)
- 2 tablespoons chopped peanuts
- Preheat the oven to 400℉ (200℃).
- Line a sheet pan with aluminum foil, and spray with cooking spray.
- Cut the sweet potatoes in half lengthwise, and lay the halves flat on the sheet pan.
- Insert the sheet pan into the oven and bake for 35 minutes or until soft. Allow to cool.
- While the sweet potatoes are baking, slice the peppers into thin strips roughly 1cm or ½ an inch thick.
- Place a medium non-stick pan on the stove, and add the canola oil to the pan.
- Turn the stove on to medium heat and add the peppers to the pan. Stir-fry the peppers until they begin to brown.
- Add the chicken to the pan and continue to stir-fry until browned all over.
- Turn the heat down to low. Pour the coconut milk, red curry paste, brown sugar, fish sauce, peanut butter and cayenne into the pan. Simmer for another minute or so until the sauce is heated through.
- Return to the cooled baked sweet potatoes. Using a spoon, scoop out roughly half of the flesh to create a ‘boat’.
- Spoon the chicken curry mixture into the sweet potato boats.