Green Curry Chicken with Yam in Coconut Milk Recipe

Green Curry Chicken with Yam in Coconut Milk Recipe

  • 1 yam, peeled and cubed
  • 1 tablespoon peanut oil
  • 1/2 large green bell pepper, chopped
  • 1/2 large onion, chopped
  • 1/2 teaspoon green curry paste, or more to taste
  • 2 large skinless, boneless chicken breasts, cubed
  • 1 1/2 cups unsweetened coconut milk
  • 3/4 cup chicken broth
  • 1 tablespoon fish sauce
  • 2 cups thinly sliced spinach
  • 2 cups thinly sliced basil leaves
  1. 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.
  2. 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.
  3. 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.
  4. Stir spinach and basil gently into the wok. Simmer, covered, until flavors combine, 4 to 5 minutes more.
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