1. Cut chicken into 2-inch pieces. 2. Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned. 3. Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula. 4. Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment. 5. Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed. 6. Cook rice according to package directions in unsalted water. 7. Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
