Chicken Poached in Coconut Curry


3 tablespoons Red Curry Paste
6 Chicken Thigh Fillets, halved
2 cups Sweet Potato, diced
2 cups Chicken Stock
1 ½ cups Coconut Milk (can use lite)
¼ cup Coriander Leaves (cilantro)

Place curry paste in frying pan over medium-high heat and cook 1-2 minutes, or until fragrant. Add chicken and sweet potato and cook 2 minutes. Add stock and coconut milk and reduce to low – DO NOT BOIL or coconut milk will separate. Allow to simmer gently
for 12 minutes, or until chicken and sweet potato are cooked. Sprinkle with cilantro. Serve over rice, or in bowl like soup. Serves: 4

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