Chicken Curry Coup

I found this recipe in good food magazine, but I have tweeked it and made it even better.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  lbs boneless skinless chicken breasts (chopped)
• 64  ounces chicken broth
• 2 (14 ounce) cans light coconut milk
• 2  large sweet potatoes (peeled and cubed)
• 2 -3  tablespoons curry paste (more to taste)
• 2  tablespoons olive oil
• 1  cup white rice (uncooked)
• 2  cups  frozen peas

Directions

1. Heat oil in a large soup pot over med heat.
2. Add curry paste and saute a min or 2.
3. Add cut up chicken breasts and saute till all covered in paste and no longer pink.
4. Add chicken brith and cans of coconut milk, increase heat to high and bring to a boil.
5. Add sweet potatoes and uncooked rice.
6. Once at a boil, reduce heat and simmer about 20 mins, til sweet potato is soft and rice is tender.
7. Turn off the heat and add the frozen peas.
8. Let stand 5 mins.