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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I love coconut milk based curries. This one can be done with Chicken, beef or shrimp. It is very hot, so reduce the green curry for a milder flavor. Ingredients:
4 chicken breasts (boneless- skinless) |
1cup coconut cream |
1/4 cup green curry paste |
3 cups coconut milk |
1-1/2 cups yam or sweet potato, diced |
2 tbsp. fish sauce |
1 tbsp. brown sugar |
salt to taste |
1/2 tbsp. cilantro leaves |
3 red chiles |
1/2 cup basil leaves |
plain yogurt |
Directions:
1. Cut the meat into large bite-sized pieces; reserve.
2. In a medium saucepan, warm the coconut cream over medium heat until it boils gently. Adjust heat to maintain a gentle boil and cook for 6-8 minutes, stirring occasionally. The coconut cream should become fragrant as it cooks. When tiny pools of oil glisten on the surface, add the curry paste and stir to dissolve. Continue cooking for 1-2 minutes.
3. Add the chicken pieces; stir to coat evenly. Continue cooking for about 2 more minutes. Increase heat and add the coconut milk, yams, fish sauce, sugar, and salt; stir well.
4. Stir in the cilantro and chiles. Adjust heat to maintain an active gentle boil; cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with more fish sauce, sugar, or curry paste. When the chicken is done and the yams are tender, remove from the heat - - if it's too hot, you can use yogurt to cut the heat a bit.
5. at this point, transfer to a serving bowl. Serve with white rice
6. Garnish with additional basil and cilantro leaves.
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