Chicken Poached In Coconut Curry - cooking recipe

Ingredients

3 tablespoons red curry paste
6 chicken thigh fillets, halved (breasts can be used, I cut into strips)
2 cups sweet potatoes, chopped (kumara, the orange one)
2 cups chicken stock
1 1/2 cups coconut milk (I use skim evaporated coconut milk)
1/4 cup coriander leaves, whole leaves (cilantro)

Preparation

Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant.
Add the chicken and sweet potato to the pan and cook for 2 minutes, then add the stock and coconut milk and reduce the heat to low.
Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked.
To serve, sprinkle the coriander over the chicken and serve with steamed rice or steamed greens.