Ingredients
3 tablespoons red curry paste (available on Asian foods aisle)
6 chicken thighs, boned and halved
2 cups diced sweet potato
2 cups chicken stock
1-1/2 cups unsweetened coconut milk
1/4 cup chopped cilantro
 

Instructions
Place a frying pan over medium-high heat and add curry paste. Cook 1 to 2 minutes or until paste is fragrant. Add chicken and sweet potato; cook 2 minutes. Add stock and coconut milk; reduce heat to low. Do not boil or the coconut milk will separate. The flavor will be the same, but the appearance and texture will be different. Allow to simmer 12 minutes or until chicken and sweet potato are cooked. Sprinkle cilantro over chicken. Serve with steamed greens or a salad.