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Chicken Poached in Coconut Curry
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 30 min
- Yield
- 4.00 serving(s)
Categories
- Curry
Cuisine
- Thai-inspired
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken Poached in Coconut Curry brings together 3 tablespoons red curry paste, 6 chicken thigh fillets, halved (breasts can be used, I cut into strips), 2 cups sweet potatoes, chopped (kumara, the orange one) in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 3 tablespoons red curry paste
- 6 chicken thigh fillets, halved (breasts can be used, I cut into strips)
- 2 cups sweet potatoes, chopped (kumara, the orange one)
- 2 cups chicken stock
- 1 1/2 cups coconut milk (I use skim evaporated coconut milk)
- 1/4 cup coriander leaves, whole leaves (cilantro)
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Instructions
Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant.
Add the chicken and sweet potato to the pan and cook for 2 minutes, then add the stock and coconut milk and reduce the heat to low.
Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked.
To serve, sprinkle the coriander over the chicken and serve with steamed rice or steamed greens.
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