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Chicken Poached in Coconut Curry Recipe

User Rating 4 Star Rating (1 Review)

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Curry paste spices up chicken poached in coconut milk with sweet potatoes and cilantro. Make sure you use coconut milk and not coconut water or coconut cream. Serve with greens or a salad for a full meal.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 3 Tablespoons red curry paste (available on Asian foods aisle)
  • 6 chicken thighs, boned and halved
  • 2 cups diced sweet potato
  • 2 cups chicken stock
  • 1-1/2 cups unsweetened coconut milk
  • 1/4 cup chopped cilantro

Preparation:

Place a frying pan over medium-high heat and add curry paste. Cook 1 to 2 minutes or until paste is fragrant. Add chicken and sweet potatoes. Cook 2 minutes. Add stock and coconut milk. Reduce heat to low. Do not boil or the coconut milk will separate. The flavor will be the same, but the appearance and texture will be different. Allow to simmer 12 minutes or until chicken and sweet potato are cooked. Sprinkle cilantro over chicken.

Serve with steamed greens or a salad.

Yield: 4 to 6 servings

Recipe Source: New Food Fast by Donna Hay (Whitecap Books)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 4 out of 5
poached chicken in curry, Member stlucas100

This was so good and so easy. I wanted something to do with my leftover sweet potatoes. If you put it over jasmine rice everyone in the house will think you went for take-out from your favorite thai restaurant.

7 out of 7 people found this helpful.

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