I stumble across this recipe one morning while surfing with a coffee in hand and my children quietly playing blocks for 10 minutes.  By the looks of the post, it appears to be reprinted from  New Food Fast by Donna Hay.  I am a huge fan of all of  Donna Hay’s creations.  Her recipes are awesome!   Here is what I took from the post with some of my own additions:

• 3 Tablespoons red curry paste (in little jars on  any grocery store Asian Food aisle_
• 6 chicken thighs, boned and halved
• 2 cups diced sweet potato (or whatever potato you have in your pantry)
• 2 cups chicken stock
• 1 1/2 cups unsweetened coconut milk
• Handful of fresh snap peas or frozen peas (or any left over vegetables ie.  cooked beans, corn, carrots)
• chopped up cilantro

Place a frying pan over medium-high heat and add curry paste.  Cook 1-2 mins or until paste is fragrant.  Add chicken and potatoes.  Cook for another 2 minutes.  Add stock and coconut milk.  Reduce heat to low.  Do not boil or the coconut milk will separate.  Simmer for 10 minutes.  Add in a handful of fresh snap peas and/or frozen peas (or any leftover vegetables).  Simmer for another 2 minutes.  Chicken and potatoes should be cooked by then.  If not, simmer a few more minutes.

Regarding any vegetable addition:  I have added in grated zucchini or finely grated raw carrots.

This is delicious over cooked rice, boiled egg noodles or cooked spaghetti squash.

Sprinkle with cilantro and enjoy! How easy is that!

Tags: chicken, Chicken Poached in Coconut Curry, cilantro, coconut milk, curry, dinner, Dinner under 30 mins, leftover vegetables, one pot main, potatoes, thai

This entry was posted on Friday, July 2nd, 2010 at 8:22 pm and is filed under Eat, Random Eats, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.