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Ingredients
- 3 Tbsp. red curry paste (see note)
- 6 x boneless chicken thighs, halved
- 2 c. peeled, diced sweet potato (2 potatoes)
- 2 c. chicken broth
- 1 1/2 c. coconut lowfat milk
- 1/4 c. cilantro leaves
Directions
- Place a frying pan over medium-high heat and add in the curry paste. Cook 1 to 2 min or possibly till the paste is fragrant. Add in the chicken and sweet potato and cook for 2 min. Add in the broth and coconut lowfat milk and reduce heat to low. (Don't boil. If you do, the coconut lowfat milk will separate. The flavor will be the same, but the appearance and texture of the sauce will be different.) Simmer gently for 12 min or possibly till chicken and sweet potato are cooked. Sprinkle cilantro over the chicken and serve.
- Note: Red curry paste is made of grnd red chilies, herbs and spices and is available in bottles at supermarkets or possibly Asian food stores.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1049g | |
| Calories 1030 | |
| Calories from Fat 554 | 54% |
| Total Fat 62.92g | 79% |
| Saturated Fat 30.62g | 122% |
| Trans Fat 0.59g | |
| Cholesterol 227mg | 76% |
| Sodium 1460mg | 61% |
| Potassium 2281mg | 65% |
| Total Carbs 59.35g | 16% |
| Dietary Fiber 15.4g | 51% |
| Sugars 17.91g | 12% |
| Protein 58.67g | 94% |
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