Coconut Curry Chicken

This is a recipe I came up with a while ago. I ate at a restaurant Hipstix in downtown New Orleans, and fell in love with this dish like never before. I call it "Heaven in a Bowl." Email me for the more R rated version of that :). This is very easy to make and a hit for curry lovers!

Ingredients:

• 2 tablespoons of Taste of Thai curry paste


• 2 cans of coconut milk (use light if you prefer)


• 1 1/2 lbs of boneless chicken breast, cut into small pieces


• 2 carrots, diced


• 3 medium potatoes, peeled and cubed


• 3 tablespoons of cilantro


• 1 cup chicken broth
• Jasmine rice
  

Directions

In a saucepan add 2 cans of coconut milk and 2 tablespoons of curry paste. Stir on med/low heat until paste dissolves. Add pre-cooked chicken, carrots, and potatoes. Raise heat to med temperature and cook 15 minutes or until vegetables are tender. Gradually add broth if you find your soup/stew is getting too thick. When vegetables are tender, your soup/stew is done. Serve on Jasmine rice and garnish with a sprinkle of cilantro. (Sometimes I add a small sprinkle of salt)

Options: The curry paste directions has an option for fish sauce. Also, the curry paste has lemon grass in it, but you may want to add a couple to the pot.