Thai butterfly chicken curry
Discover the exotic flavors of Thai butterfly chicken curry with this easy-to-follow recipe. Rich coconut milk, savory curry paste, and a blend of spices beautifully coat tender chicken breasts and sweet potatoes, creating a delightful dish that's both comforting and full of zing. Perfect for a weeknight dinner or impressing guests with a taste of Thailand!
- 15 May 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 12 Ingredients
Thai Butterfly Chicken Curry is a delightful and aromatic dish that combines the bold flavors of curry paste with the richness of coconut milk, enhanced by a medley of spices and ingredients. This recipe is perfect for those who enjoy a fusion of savory, sweet, and tangy flavors in their meals. Follow this guide to create a delicious, hearty curry that will impress your friends and family.
Ingredients:
Instructions:
- Mince the garlic and ginger.
- Peel and cube the sweet potatoes.
- Butterfly the chicken breasts into even pieces for quicker and more uniform cooking.
- Chop the scallions.
- In a large pan or wok over medium heat, add the curry paste and cook for 2-3 minutes until it becomes fragrant.
- Stir in the minced garlic and ginger, cooking for another minute.
- Add the coconut milk, fish sauce, and brown sugar to the pan. Stir until the sugar has dissolved.
- Add the cinnamon and chicken gravy, stirring well to combine.
- Add the cubed sweet potatoes to the sauce.
- Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the sweet potatoes are tender.
- Add the butterflied chicken breasts to the pan.
- Cover and cook for 10-12 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure even cooking.
- Stir in the chopped scallions and lime juice.
- Allow the curry to cook for another 2-3 minutes to let the flavors meld together.
- Serve the Thai butterfly chicken curry hot over steamed rice or with naan bread.
- Garnish with extra chopped scallions or fresh herbs if desired.
Tips:
- To enhance the flavor, marinate the chicken breasts in a bit of curry paste and lime juice for 30 minutes before cooking.
- If you prefer a spicier curry, add some chopped fresh chilies or a pinch of chili flakes to the curry paste.
- For a smoother sauce, blend the coconut milk with the curry paste and spices before adding to the pan.
- Substitute sweet potatoes with regular potatoes or add other vegetables like bell peppers or spinach for variety.
- Garnish the curry with fresh cilantro and a squeeze of lime juice for added freshness and a burst of flavor.
Your Thai Butterfly Chicken Curry is now ready to be enjoyed! The harmonious blend of coconut milk, curry paste, and fragrant spices creates a rich and flavorful sauce that complements the tender chicken and sweet potatoes perfectly. Serve it over steamed rice or with warm naan bread to soak up every bit of the delicious sauce. Enjoy the exotic taste of Thailand from the comfort of your home!
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 500kcal | 25% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 6g | 15% |
| Sugar 10g | 10% |
| Fat | |
| Fat 30g | 37% |
| Saturated 24g | 84% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 540ug | 60% |
| Choline 120mg | 21% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 12mg | 78% |
| Vitamin B6 1.19mg | 70% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 8mg | 8% |
| Vitamin E 1.07mg | 7% |
| Vitamin K 1.95ug | 2% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.49mg | 55% |
| Iron, Fe 3.00mg | 27% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 410mg | 32% |
| Potassium, K 1020mg | 30% |
| Selenium, Se 33ug | 63% |
| Sodium, Na 800mg | 53% |
| Zinc, Zn 1.87mg | 17% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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