Green Curry Chicken with Yam in Coconut Milk recipe

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Ingredients

1 yam, peeled and cubed
1 tablespoon peanut oil
½ large green bell pepper, chopped
½ large onion, chopped
½ teaspoon green curry paste, or more to taste
2 large skinless, boneless chicken breasts, cubed
1 ½ cups unsweetened coconut milk
¾ cup chicken broth
1 tablespoon fish sauce
2 cups thinly sliced spinach
2 cups thinly sliced basil leaves

Nutrition Info

456.2 calories
carbohydrate: 34.9 g
cholesterol: 59.5 mg
fat: 24.7 g
fiber: 6.6 g
protein: 27.6 g
saturatedFat: 17.4 g
servingSize: -
sodium: 555.4 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place yam into a large pot and cover with water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.

  2. Heat 1 teaspoon peanut oil in a wok or large skillet over medium heat, cook and stir green bell pepper and onion until tender, 2 to 3 minutes. Transfer to a bowl using a slotted spoon. Mix remaining 2 teaspoons peanut oil and green curry paste in the wok, stir for 30 seconds.

  3. Increase heat to medium-high, add chicken to the wok and cook until golden, 3 to 5 minutes. Reduce heat to medium-low. Pour in coconut milk, chicken broth, and fish sauce, bring to a gentle simmer. Stir in yam, green bell pepper, and onion, simmer for 5 minutes.

  4. Stir spinach and basil gently into the wok. Simmer, covered, until flavors combine, 4 to 5 minutes more.

Recipe Yield

4 servings

Recipe Note

There are so many chicken curry recipes out there, but this one is really different. It's a combination of spicy, sweet, and herbs in a rich creamy sauce that results in a luscious chicken stew with lots of vegetables. Serve it as a rich soup or stew, or over steamed basmati rice.

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