Good Eats - Sweet Potato Curry (with Leftover Turkey)

Sweet Potato Curry with Chicken
(The Original Recipe)

Tested it out with leftover dark meat turkey... Splendid!

Which do you choose? Yellow or Orange
That's up to you.

I found that the orange flesh ones are sweeter and cook quicker (more moist) than the yellow flesh ones.
For this recipe I used the yellow ones. Purple ones (if you can find them) would look beautiful in the sauce.

Sweet Potato Curry with Chicken 
(For Sweet Potato Curry with Leftover Turkey, just skip the steps for the chicken.  Add the cooked turkey along with the step for the coconut milk.)

I steamed the Thai Sticky Rice & Par-boiled bigger chucks of the sweet potato;
 you can skip these steps

2 pounds skinless & boneless chicken thigh, cut into 2 inch pieces

Marinade:

2 teaspoons curry powder

2 teaspoons turmeric

2 teaspoons ground ginger

2 tablespoons dry sherry or rice wine

1 tablespoon of olive oil 

1/2 teaspoon salt

2 tablespoons cooking oil

1 tablespoon chopped fresh shallot

2 teaspoons minced garlic

1 yellow onion, cut into wedges

2 carrots, peeled, cut on the diagonal into 2/3-inch pieces

4 medium sweet potato peeled and cut into 1-inch cubes

1 lb of Chinese Long Green Beans (optional)

1 tablespoon sugar

1 small piece ginger, peeled and minced

2 teaspoons turmeric

2 teaspoons cumin

4 tablespoons fish sauce

1 1/2 cups fresh/boxed chicken broth

2 cans unsweetened coconut milk

For Spicy Hot Curry:  

Add 1 tablespoon Thai Red Curry Paste or to taste

Or 1 tablespoons curry powder plus 2 teaspoons ground chili paste or dried chili flakes, or to taste

Garnishes:

1/2 cup basil leaves, coarsely chopped

1/2 cup cilantro

Optional – Fried Shallot (from Asian markets)

Direction:

1. Combine chicken and marinade. Refrigerate for 2 hours or overnight.

2. Heat the oil in a medium pot over moderate heat. Salute the shallot, garlic, then add the chicken to brown.

3. Add the spices, fish sauce and chicken stock and bring to a boil.

4. Add the carrot, cook for 10 minutes.

5. Add the coconut milk, sweet potato, onion (& long beans). Simmer for another 15 minutes or until all the vegetables are tender.

Serve over Thai Sticky Rice or Jasmine Rice

Garnish with basil cilantro and fried shallot

Dinner is Served...Even Better..The Next Day