Green Curry Chicken with Yam in Coconut Milk

There are so many chicken curry recipes out there, but this one is really different. It's a combination of spicy, sweet, and herbs in a rich creamy sauce that results in a luscious chicken stew with lots of vegetables. Serve it as a rich soup or stew, or over steamed basmati rice.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 456 Calories

Ingredients

• ¾ cup chicken broth
• 1 tablespoon peanut oil
• ½ large green bell pepper, chopped
• 1 ½ cups unsweetened coconut milk
• 1 tablespoon fish sauce
• ½ large onion, chopped
• 1 yam, peeled and cubed
• ½ teaspoon green curry paste, or more to taste
• 2 large skinless, boneless chicken breasts, cubed
• 2 cups thinly sliced spinach
• 2 cups thinly sliced basil leaves

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Stir spinach and basil gently into the wok. Simmer, covered, until flavors combine, 4 to 5 minutes more.