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Thai Chicken & Sweet Potato Curry w/ Coconut Milk
MY PALEO MARIN15Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 chicken thighs (large)
- kosher salt
- black pepper
- 2 Tbsp. grapeseed oil
- 1/4 cup scallion (finely chopped)
- 1 inch fresh ginger (peeled and grated)
- 3 garlic cloves (minced)
- 1 serrano chili (seeded and finely chopped)
- 2 Tbsp. Thai red curry paste
- 1 can coconut milk (preferably Thai Kitchen)
- 2 sweet potatoes (medium, peeled and cut into 1 inch chunks, try the oblique cut shown here)
- toasted coconut flakes (optional)
- black mustard seeds (optional)
- fresh cilantro (optional)
- lime wedges (optional)
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