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 caloriescarbohydrate: 34.9 gcholesterol: 59.5 mgfat: 24.7 gfiber: 6.6 gprotein: 27.6 gsaturatedFat: 17.4 gservingSize: -sodium: 555.4 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Green Curry Chicken with Yam in Coconut Milk
Directions
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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.
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.
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.
Stir spinach and basil gently into the wok. Simmer, covered, until flavors combine, 4 to 5 minutes more.