I like this recipe because it is a perfect mix of sweet and spicy. The sweetness of the sweet potatoes goes well with the red chili paste and curry and is perfectly dulled by the coconut milk.
1 large chicken breast, chopped
2 sweet potatoes, peeled and cubes
1/2 yellow onion, cut into wedges
1 cup chicken broth
1 1/2 c. coconut milk
3 T. curry powder
2 t. red chili paste
4 cloves garlic, coarsely chopped
1 T. sugar
2 T. fish sauce
Top with chopped basil and serve over rice
In a large sauce pan, heat chicken in olive oil, salt and pepper for about 8 minutes. Remove from heat and chop into cubes. Meanwhile, place onion, garlic and sweet potatoes in the same pan and cook in 1 T. olive oil for 4 minutes. Add chili paste, fish sauce, curry powder, sugar, and broth. Cover and cook for 10 minutes or until potatoes are tender. Remove cover and add coconut milk and chicken. Cook uncovered on high for about 3 minutes or until liquid as slightly reduced/thickened. Serve over rice and top with fresh basil.