Chicken Coconut Curry

This is a nice one-pot informal dinner party meal because you make it ahead and can enjoy your guests when they arrive. Also reheats well, although the sweet potatoes do tend to fall apart.

Serves 8

2 lb chicken thighs, skinned boned and cut into 1 to 2 inch dice

1 tsp turmeric

1 tsp paprika

1 tsp salt

2 tbls cooking oil

1 large yellow onion, diced

6 cloves garlic, minced

2 inch piece of ginger, grated

1/2 of a jalapeño, diced small

1 14 oz can coconut milk

2-3 tablespoons Thai red curry paste

1-2 tablespoons fish sauce

1 cup chicken stock or water

1 sweet potato, 1-inch dice

1 head broccoli, cut into florets

Cilantro chopped up for garnish, optional

Juice of two limes plus wedges for serving

Mix the chicken with the spices and let it sit while you’re doing the saute.

Sauté the onion in the oil about 10 min. Add the garlic, ginger, and pepper and sauté a few minutes. Add the chicken and stir everything together for a minute.

Add the coconut milk and bring to a low boil. Add the stock or water and curry paste and bring to a low boil. Add the sweet potato and lower heat. Cook until the sweet potato is fork tender, about 20 minutes. Check the seasonings at this point and adjust. About 10 minutes before serving add the broccoli. When the broccoli is to your liking stir in the lime juice. Serve over rice or noodles with a wedge of lime on the side and chopped cilantro for garnish if you like. I served this with naan and a light salad.