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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love to play with Asian ingredients! This recipe is so simple and yet delightful that I just had to post it. It is a family favorite! I hope you enjoy it like we do. The beautiful thing about these ingredients is they play well together. So if it's not sweet enough for you, add a little more brown sugar; likewise, if it's not salty enough, add more fish sauce... Ingredients:
1 tablespoon olive oil |
2 large chicken breasts, cubed |
2 medium russet potatoes, precooked for 7 minutes in microwave then cubed |
1 (14 ounce) can light coconut milk |
2 tablespoons curry paste |
2 tablespoons fish sauce |
2 tablespoons brown sugar |
2 tablespoons cashew nuts, unsalted and chopped |
2 tablespoons cilantro, chopped |
Directions:
1. Heat skillet over medium high heat.
2. Add olive oil.
3. Saute chicken in skillet until browned, approximately 5 minutes.
4. Remove chicken.
5. Add coconut milk, curry paste, fish sauce and brown sugar. Whisk to combine.
6. Bring to a simmer, reduce heat to medium low.
7. Add chicken and simmer for 15 minutes.
8. Add cubed potatoes and continue cooking until potatoes are firm but cooked through, approximately 5-7 minutes longer.
9. Remove from heat and sprinkle with cashews and cilantro.
10. Serve over white rice in a wide mouthed bowl.
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