Ingredients

3 tablespoons red curry paste (see note)
6 chicken thigh fillets, halved
2 cups diced sweet potato
2 cups chicken stock
1 1/2 cups coconut milk
1/4 cup coriander leaves (cilantro)

Directions

Place a frying pan over medium-high heat and add the curry paste. Cook for 1 to 2 minutes or until the paste is fragrant. Add the chicken and sweet potato and cook for 2 minutes. Add the stock and coconut milk and reduce heat to low. (Do not boil. The coconut milk will separate. The flavor will be the same, but the appearance and texture of the sauce will be different.) Allow to simmer gently for 12 minutes, or until chicken and sweet potato are cooked. Sprinkle cilantro over the chicken and serve. Makes 4 servings.

Note: Red curry paste is made of ground red chillies, herbs and spices and is available in bottles from supermarkets or Asian food stores.