#coconutcurry

Healthy Coconut Curry Dumplings

The coconut broth turns silky and fragrant while the dumplings steam on top, soaking up all those warm curry spices. This is the kind of bowl you make on a cold night when you want something nourishing without spending hours in the kitchen.

Ingredients:

2 lbs chicken, cut into 2 inch pieces

1 yellow onion, chopped

2 large sweet potatoes, peeled and cut into 2 inch pieces

3 cloves garlic, minced

1 inch piece of ginger, minced

2 cans unsweetened coconut milk

2-3 cups fresh spinach

A few leaves of fresh basil (preferably Thai)

2(ish) TBSP curry paste (I use Mae Ploy, red or yellow)

Olive oil

Salt and pepper to taste

Directions:

Open coconut milk and set aside. In a preheated skillet over medium heat, sauté chicken breast in olive oil until no longer pink. Remove and set aside. Sauté onion until brown; add chicken, cook for about a minute and then transfer to a bowl. Add more oil if needed and sauté garlic, ginger and curry paste together until fragrant, about 1 minute. Immediately pour in coconut milk to deglaze skillet. Add salt and pepper to taste and cook for another minute or two.

Put sweet potato in a crock pot. Add chicken, onions, and coconut milk mixture. Set crock pot to high for 3-4 hours depending on how hot your crock pot runs (don’t worry, the recipe is forgiving and you can’t overcook it in this time frame. To test doneness, stab sweet potatoes with a fork).

In last hour of cooking, stir in spinach and basil. Serve warm over rice.

20 minute Thai chicken curry soup.