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  • Chicken Poached In Coconut Curry

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    Chicken Poached In Coconut Curry
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. red curry paste (see note)
    • 6 x boneless chicken thighs, halved
    • 2 c. peeled, diced sweet potato (2 potatoes)
    • 2 c. chicken broth
    • 1 1/2 c. coconut lowfat milk
    • 1/4 c. cilantro leaves

    Directions

    1. Place a frying pan over medium-high heat and add in the curry paste. Cook 1 to 2 min or possibly till the paste is fragrant. Add in the chicken and sweet potato and cook for 2 min. Add in the broth and coconut lowfat milk and reduce heat to low. (Don't boil. If you do, the coconut lowfat milk will separate. The flavor will be the same, but the appearance and texture of the sauce will be different.) Simmer gently for 12 min or possibly till chicken and sweet potato are cooked. Sprinkle cilantro over the chicken and serve.
    2. Note: Red curry paste is made of grnd red chilies, herbs and spices and is available in bottles at supermarkets or possibly Asian food stores.

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