3 T. red curry paste (pretty hot, start with 1 T. for milder flavor and then add as you can take it)
6 chicken thighs (or 3 chicken breasts)
3+ c. diced sweet potato
2 c. chicken broth
1 ½ c. coconut milk
¼ c. chopped cilantro
Saute the chicken and curry paste in a pan until cooked. Add next three ingredients and cook until sweet potato is soft, stirring occasionally so it won’t burn. Add cilantro before serving. Serve with rice.
Tip: Microwave the sweet potato with a little water beforehand so that it cooks faster in the pot.
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