You may also like
Categories:Viewed: 122 - Published at: 3 years ago
Ingredients
- 3 tablespoons red curry paste
- 6 chicken thigh fillets, halved (breasts can be used, I cut into strips)
- 2 cups sweet potatoes, chopped (kumara, the orange one)
- 2 cups chicken stock
- 1 1/2 cups coconut milk (I use skim evaporated coconut milk)
- 1/4 cup coriander leaves, whole leaves (cilantro)
Method
- Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant.
- Add the chicken and sweet potato to the pan and cook for 2 minutes, then add the stock and coconut milk and reduce the heat to low.
- Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked.
- To serve, sprinkle the coriander over the chicken and serve with steamed rice or steamed greens.
