Thai Green Curry with Chicken and Sweet Potatoes

madeincookware.com

Deb

213.5-ounce cans coconut milk (do not shake cans)

14-ounce can Thai green curry paste

2pounds boneless, skinless chicken thighs, cut into bite-size pieces

2medium sweet potatoes, cut into 1” cubes (about 3 cups)

½cup low-sodium chicken broth or water

3 to 4tablespoons fish sauce

1teaspoon granulated sugar

1cup Thai basil leaves (or substitute sweet basil)

2 to 3makrut lime leaves, torn (or substitute zest of 2 limes)

Cooked jasmine or basmati rice, for serving

Note: Ingredients may have been altered from the original.

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