Yellow Curry Chicken and Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I usually add baboo shoots, dried kaffir leaves. Ingredients:
1 (13 1/2 ounce) can coconut milk |
1 tablespoon yellow curry paste |
1 tablespoon fish sauce |
1 tablespoon dark brown sugar |
1 lb sweet potato, peeled and diced |
1 lb boneless chicken breast, cubed |
1 bunch scallion, white part, cut into 1/4-inch pieces (reserve greens) |
Directions:
1. In a large nonstick skillet or wok, bring 1/2 cup of coconut milk to a boil.
2. Add yellow curry paste and simmer until paste is dissolved and fragrant.
3. Add remaining coconut milk, fish sauce, brown sugar and sweet potatoes.
4. Stir well and bring to a boil. Reduce heat and simmer 5 minutes.
5. Add chicken and scallions. Stir together with other ingredients, coating well with the curry mixture.
6. Cover and simmer 15 minutes or until potatoes are tender and chicken is cooked through.
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