Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 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
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.