Chicken and Sweet Potato Curry with Tropical Fruits

This recipe was an accident—a happy accident. I’d originally purchased the tropical fruits and Thai seasonings to create what turned out to be painfully underwhelming Tropical Fruit Spring Rolls. By rethinking the ingredients and adding chicken, rice, and vitamin-packed sweet potatoes, I turned my failure into a delectable Thai-inspired curry.

While most large supermarkets sell papayas and mangos (if not fresh, you’ll probably be able to find them in jars or frozen), dragon fruits may be more difficult to track down. Try a Latino or Chinese grocer; if you still can’t find dragon fruit, simply add the diced flesh of 2-3 peeled kiwis.

Dragon Fruit, Cross-Section

Chicken and Sweet Potato Curry with Tropical Fruits

2 T. coconut oil
12 oz. chicken breast, cut into bite-sized pieces
2 medium sweet potatoes, peeled and diced
3-4 Thai chiles, minced
1 mango, peeled and cut into small dice
1 ripe papaya, seeded and cut into small dice
1 dragon fruit, peeled and cut into small dice*
8 oz. can sliced water chestnuts, drained
15 oz. can coconut milk
Juice and grated zest of 1 lime
¼ c. rum
2 T. soy sauce
2 t. cardamom, ground
1 t. grains of paradise, ground
1 t. grated ginger
½ t. ground cinnamon
¼ t. freshly ground black pepper
Handful Thai basil, chopped
Handful fresh mint, chopped

Cooked rice, to serve
Small sprigs of basil and/or mint, for garnish
Thai chiles, for garnish

In a large, heavy-bottomed pot, melt the coconut oil over medium-high heat, then add the chicken, sweet potatoes and chiles. Cook for 5-7 minutes, stirring frequently, until the chicken has mostly browned.

Next, add all remaining ingredients except the Thai basil, mint, and rice. Stir to combine, lower the heat to medium-low, cover, and cook for another 20-25 minutes, stirring occasionally.

When the dish is finished cooking, stir in the chopped Thai basil and the chopped mint. Blend well, spoon over rice in individual serving bowls, and top with a small sprig of basil or mint and a single Thai chile.

*If you cannot locate dragon fruit, substitute 2-3 peeled kiwis.

* Nutritional info: serves 6-8. 406 calories, 16 g fat, 48 g carbohydrates, 22 g protein.

* To purchase ingredients used in this recipe, click the link(s) below:

Sweet Potato, Kale, and Shiitake Mushrooms with Miso Sauce over Millet

Recently, during a trip to Central Square in Cambridge, I passed what I thought was a café called Life Alive. I didn’t stop in, but I looked it up on my train ride back to the city and discovered that Life Alive is a vegetarian/vegan restaurant. I checked out the menu and a few Yelp reviews, and I wished I’d stopped in! Instead, I did what I thought was the next best thing—I cooked a vegetarian dish full of nutrient-rich vegetables and whole grains, seasoning it with a sauce made from soy sauce, sake, miso, and pungent ginger & garlic paste, a condiment that can be purchased at Indian markets or grocery stores with a good selection of ethnic foods.

Next time you feel the need to clean up your diet, give this recipe a try!


Sweet Potato, Kale, and Shiitake Mushrooms with Miso Sauce over Millet

For the millet:
2 ½ c. / 550 mL water
1 t. / 15 g salt
1 c. / 230 g millet

For the vegetables:
2 sweet potatoes, peeled and diced
12 shiitake mushrooms, halved
1 bunch kale, mid-ribs removed, chopped
2 cloves garlic, minced
1 t. / 15 g salt
2/3 c. / 150 mL water

For the sauce:
½ c. / 115 mL sake
¼ c. / 60 mL low-sodium soy sauce
¼ c. / 60 g miso
2 T. / 30 g ginger & garlic paste

1-2 sliced green onions, to garnish
Butter or vegan butter substitute

First, cook the millet by bringing the water to a boil. Add the millet, reduce heat to low, and simmer for 20 minutes, covered. Let stand for 5 minutes, then fluff with a fork.

In the meantime, add the sweet potatoes, kale, garlic, salt and water to a large stockpot with a lid. Cook over medium heat, stirring occasionally, until the kale has wilted and the sweet potatoes are fork-tender.

While the vegetables and millet are cooking, make the sauce by combining the sake, soy sauce, miso, and ginger & garlic paste in a small saucepan over high heat. Whisk until the miso and the garlic & ginger paste have dissolved completely.

Once all the components are cooked, serve in individual bowls by adding the millet, then the vegetables, then the sauce, and finally, finish with a few sprinkled green onions and a pat of butter or vegan butter substitute.

Nutritional information: serves four. 340 calories, 2.2 g fat, 65.8 g carbohydrates, and 11 g protein per serving.