Red Thai Curry With Chicken

This is an easy "one-pot" meal with great depth of flavor. I especially like it served over jamsine rice. Note: The brand of curry paste I use is "Thai Kitchen" and it can be found in the ethnic aisle of the grocery store.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (14 ounce) can coconut milk
• 1  cup chicken broth
• 2  tablespoons fish sauce
• 2  tablespoons red curry paste (see note)
• 2  tablespoons light brown sugar
• 8  ounces sweet potatoes, peeled and cut into cubes
• 1  lb boneless skinless chicken breast, cut into pieces
• 6  ounces fresh green beans, cut into 2-inch pieces
• 1  tablespoon lime juice
• 3⁄4 cup fresh basil, chopped
•  salt and pepper

Directions

1. Combine coconut milk, broth, fish sauce, curry paste, and brown sugar in a 2 or 3-quart saucepan, bring to boil over medium-high heat. Simmer on stovetop about 5 minutes until flavors blend.
2. Add potatoes and simmer until almost tender, about 8 minutes Add chicken and beans to pot and simmer until chicken is cooked and the beans are tender, about 6 minutes. Remove from heat.
3. Stir in lime juice and basil. Season with salt and pepper. Serve over rice.