Skillet-Seared Red Curry Coconut Chicken with Sweet Potatoes & Greens

Instructions

1. 1
   Prep all ingredients: dice chicken, sweet potatoes, and onion; mince garlic; grate ginger.
2. 2
   Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; sear in batches until golden and cooked through, 2–3 minutes per side. Transfer to a plate.
3. 3
   Reduce heat to medium. Sauté onion for 2–3 minutes until softened, then add garlic and ginger; cook for 1 minute. Add red curry paste, stirring for 1 minute until fragrant.
4. 4
   Stir in coconut milk, sweet potatoes, fish sauce, and brown sugar. Simmer (covered) for 12–15 minutes, or until sweet potatoes are tender.
5. 5
   Return chicken and any juices to the skillet. Add spinach or kale; cover and cook 2–3 minutes until greens are just wilted. Squeeze in lime juice and stir.
6. 6
   Taste and adjust seasoning. Serve hot over rice with cilantro, extra lime, and sliced red chile if desired.