Chicken Poached in Coconut Curry Recipt
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. |