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  RECIPE TITLE "Chicken Poached in Coconut Curry"
recipe from New Food Fast Copyright © by Donna Hay. All rights reserved.

yields 4 servingstime --- difficultyeasy

  RECIPE INGREDIENTS

3 tablespoons red curry paste*
6 chicken thigh fillets, halved
2 cups chopped orange sweet potato (kumara)
2 cups (16 fl oz) chicken stock
1 1/2 cups (12 fl oz) coconut milk
1/4 cup coriander (cilantro) leaves

  RECIPE METHOD

Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant. Add the chicken and sweet potato to the pan and cook for 2 minutes. Add the stock and coconut milk and reduce the heat to low. Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked. To serve, sprinkle the coriander over the chicken. Serve with steamed rice or steamed greens.

• Do not boil the coconut milk as it will separate -- the flavour will be the same but the appearance and texture of the sauce will be different.


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Wish you could have a home-cooked meal every night? New Food Fast is your answer. Donna Hay dazzles home cooks with easy-to-prepare dishes that can be made in ten, twenty, or thirty minutes. In the same format as her previous books, New Food Fast is a guide to eating well, without spending hours on complicated preparations. Complete with a guide to essential cooking tools, basic recipes for stocks, batters, and dough, and tips on how to stock your kitchen for fast cooking, New Food Fast is a must have in today's busy world.
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