30-Minute Green Curry Chicken with Sweet Potato and Red Pepper
Serves: 3-4
  • 13.5 ounces canned coconut milk (lite coconut milk can be substituted)
  • 1-1/2 cups low sodium chicken broth or stock
  • 2 cups peeled and large chopped sweet potato (1 medium size - about 10 ounces)
  • 12 oz boneless, skinless chicken breast cut into bite size pieces (1 large breast)
  • 1 to 1-1/2 tablespoons green curry paste (available in Asian section of many grocery stores)
  • 1-1/2 cups chopped or sliced red bell pepper (1 medium size)
  • ¼ cup roughly chopped fresh cilantro (fresh basil can be substituted)
  • 1 tablespoon soy sauce or fish sauce
  • 3 cups cooked Jasmine or Basmati rice
  1. Bring coconut milk and chicken broth or a boil in a large skillet; add sweet potato and chicken, reduce heat to simmer and cook just until potatoes are tender and chicken is cooked, about 10 minutes.
  2. Stir in curry paste and add pepper; simmer to soften pepper about 3 minutes.
  3. Stir in cilantro and soy sauce.
  4. Serve over cooked rice.
To make 3 cups of cooked Jasmine or Basmati rice: Stir together 1 cup jasmine or basmati rice, 1-1/2 cups water and a pinch of kosher salt in a saucepan. Bring to boil, stir and reduce heat to low; cover and cook just until water is absorbed and rice is tender, about 15 minutes. Remove from heat and allow sitting 5 minutes before serving.
Recipe by A Year at the Table at http://ayearatthetable.com/30-minute-green-curry-chicken-with-sweet-potato-and-red-pepper/