Kent and I occasionally treat ourselves to Thai food, and every time we go we end up ordering something with peanut sauce. Yum! We love the rich flavor! After having a delicious peanut curry at a Thai restaurant in Northeast Minneapolis, I decided to make this version of our own. And we had a random sweet potato in our onion bin that needed to be eaten :)
Sweet Potato Peanut Curry
1 small red onion, cut into thin strips
1 lb chicken breast, cut into thin strips
1 red bell pepper, cut into thin strips
2 small baby bok choy bunches
1 medium sweet potato, peeled and cubed
1 cup chicken broth + 1 cup water
1 Tbsp Penzeys Maharaja* curry powder, or other yellow curry powder
6 Tbsp creamy peanut butter
3 Tbsp brown sugar
1 tsp soy sauce
I cup coconut milk
In a deep fry pan, pour 1 Tbsp peanut oil and drop in the onions. Cook covered over medium-low heat for about 20 minutes to caramelize. When they are quite brown, add the chicken strips and cook through. Pour in the broth plus the cup of water, and add the sweet potato cubes. Cover and cook for about 10 minutes, or until the potatoes are fork tender and not mushy.
Reduce the heat to low and measure in the peanut butter, curry powder, brown sugar and soy sauce. Stir to combine. Add the red pepper strips. Separate the leaves and the stalk of the bok choy. Add the white stems of the choy and simmer for 3 minutes. Stir in the green leaves and cook for another minute.
Remove from heat and fold in the coconut milk. Taste and add sugar, salt or red pepper flakes to your desired sweet and spiciness. Serve over a half of a cup of brown rice or wilted kale.
*Maharaja Curry Powder—another amazing blend from Penzeys spices. It is a basic yellow curry but also has cayenne and saffron! So flavorful!
I was curious about the nutritional facts of this recipe with all of that peanut butter, so I loaded the recipe into a calorie calculator:
Serves 6 (without rice) 327 cal-- 18g fat—20g carbs—23g protein