Sweet potatoes and chicken are slowly braised in a flavorful coconut milk curry sauce and served over a ton of fluffy coconut rice for a healthy and flavor-packed version of chicken curry!
In a large skillet over medium-high heat, heat oil until shimmery. Add chicken, onion, and garlic to pan and turn veggies and chicken occasionally until browned, about 5 minutes. Add sweet potatoes and cook an additional 5 minutes.
Stir in red curry paste, and ginger. Cook two minutes until fragrant. Pour coconut milk and chicken broth into pan and gently stir. Season with salt and pepper. Bring to a low simmer and then reduce to medium-low heat, cover pan and bake at 325F 45-60 minutes or until chicken and sweet potatoes are very tender. Season with additional salt and pepper to taste
While the curry braises, prepare the rice: In a small pan over medium-high heat, bring water and milk to a boil. Stir in rice, cover, and reduce heat to low and simmer 15-20 minutes or until rice is tender and fluffy. Fluff with a fork and season with salt and pepper. Serve sweet potato chicken curry hot over coconut rice with parsley on top. Enjoy!