In order to bring you the best organic produce, some ingredients may differ from those depicted.
Burmese chicken and sweet potato curry
Gluten-Free Friendly, Dairy-Free, Carb-Conscious, Spicy, <600 Calories, Protein Plus
2 Servings, 650 Calories/Serving
Journey to Burma with this comforting chicken and sweet potato curry featuring savory miso, fragrant lemongrass paste, and creamy coconut milk. Unbelievable taste in unbelievable time.
In your bag
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 organic yellow onion
- 1 organic sweet potato
- Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
- 1 cup diced fire-roasted tomatoes
- ½ cup coconut milk
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket aloo base (miso - Marash chile flakes - cloves)
Calories 650, Total Fat 37g (47% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1160mg (50% DV), Total Carb. 42g (15% DV), Fiber 8g (29% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Tree Nuts (coconut), Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and brown the chicken
- Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips; season with salt and pepper.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pot. Meanwhile, prepare the vegetables.
Prep the vegetables
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Cook the curry
In the same pot used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the onion and lemongrass paste, season with salt, and cook, scraping up any browned bits from the bottom of the pot, until the onion starts to soften, 2 to 3 minutes.
Add the chicken and any accumulated juices, sweet potato, tomatoes, coconut milk, and 1½ cups [3 cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the potato is just tender and the chicken is cooked through, 4 to 6 minutes. When the curry is almost done, prepare the cilantro.
Prep the cilantro; finish the curry
- Coarsely chop the cilantro.
Remove the pot from the heat. Immerse the bottom half of a fine-mesh strainer in the broth, and add the aloo base. With a fork or whisk, stir the aloo base into the broth until fully incorporated. Alternatively, in a small bowl, combine the aloo base with ½ cup [1 cup] curry broth; with a fork or whisk, stir until incorporated, then pour the broth into the pot. Stir in the cilantro and season to taste with salt and pepper.
Transfer the curry to individual bowls and serve.
- Measure the onion.
- Scrub the sweet potato.
- Measure the water for the curry.