Thai Red Curry and Jasmine Rice
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken breast
- 2 tablespoons canola oil
- 1 -2 tablespoon Thai red curry paste
- 1 cup reduced-fat coconut milk
- 2 cups low sodium chicken broth
- 1⁄2 teaspoon salt
- 2 cups sweet potatoes, cubed
- 1⁄2 cup fresh cilantro, minced
- 1⁄2 cup green onion, sliced
- 1 cup jasmine rice
- 2 cups water
directions
- Cut chicken into 2-inch pieces.
- Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
- Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
- Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
- Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
- Cook rice according to package directions in unsalted water.
- Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.
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