Thai Curry Chicken

Thai Curry Chicken

10 oz coconut milk

14 oz chicken broth

2 tbsp fish sauce

2 tbsp Thai red curry paste

2 tbsp light brown sugar

1 large Japanese sweet yam, cut into chunks

1¼ pounds chicken breasts, cut crosswise into ¼-inch-thick strips

6 oz green beans, trimmed and cut into 1-inch lengths

A handful of chopped fresh basil

Salt and pepper, to taste

1. Bring the coconut milk, chicken broth, fish sauce, curry paste, and sugar to a boil. Simmer on low for about 5 minutes.

2. Add in the yam and simmer, covered, for about 8-10 minutes until tender. Add the chicken and green beans, cook for another 5 minutes.

3. Sprinkle in the basil; season with salt and pepper. Serve with white jasmine rice

Recipe adapted from America's Test Kitchen 30-Minute Suppers (Winter '09)

Thai Fried Rice

Thai Fried Rice (recipe from Real Thai Recipes)

Heads up: muffins later this week

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Thai chicken sautee (recipe from Elle's New England Kitchen)

no cilantro or limes... will try lemons?