Thai Chicken & Sweet Potato Curry

Heat coconut oil in large skillet over medium-high heat. Season chicken with salt and pepper; add to skillet. Cook, stirring frequently, for 5 to 7 minutes or until browned and cooked through. Transfer to a bowl.

Add onion to skillet; cook, stirring frequently, until onion is golden brown. Add sweet potato, coconut milk, water, curry paste, brown sugar and bouillon to skillet; stir well, scraping up brown bits from bottom of pan. Bring to a boil; reduce heat to low. Cover; cook for 10 minutes or until potatoes are fork tender.

Stir in chicken and accumulated juices and fish sauce; cook for a few minutes to heat through.

Divide rice between bowls; top with chicken mixture, cilantro, chili and cabbage. Serve with lime wedges.