Thai Red Curry And Jasmine Rice - cooking recipe

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

Preparation

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.