Green Curry Chicken With Yam In Coconut Milk Recipe

Name: Green Curry Chicken With Yam In Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yam, peeled and cubed; 1 tablespoon peanut oil; 1/2 large green bell pepper, chopped; 1/2 large onion, chopped; 1/2 teaspoon green curry paste, or more to taste; 2 large skinless, boneless chicken breasts, cubed; 1 1/2 cups unsweetened coconut milk; 3/4 cup chicken broth; 1 tablespoon fish sauce; 2 cups thinly sliced spinach; 2 cups thinly sliced basil leaves

Servings: persons

1 yam, peeled and cubed
1 tablespoon peanut oil
1/2 large green bell pepper, chopped
1/2 large onion, chopped
1/2 teaspoon green curry paste, or more to taste
2 large skinless, boneless chicken breasts, cubed
1 1/2 cups unsweetened coconut milk
3/4 cup chicken broth
1 tablespoon fish sauce
2 cups thinly sliced spinach
2 cups thinly sliced basil leaves

1
Place yam into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
2
Heat 1 teaspoon peanut oil in a wok or large skillet over medium heat; cook and stir green bell pepper and onion until tender, 2 to 3 minutes. Transfer to a bowl using a slotted spoon. Mix remaining 2 teaspoons peanut oil and green curry paste in the wok; stir for 30 seconds.
3
Increase heat to medium-high; add chicken to the wok and cook until golden, 3 to 5 minutes. Reduce heat to medium-low. Pour in coconut milk, chicken broth, and fish sauce; bring to a gentle simmer. Stir in yam, green bell pepper, and onion; simmer for 5 minutes.
4
Stir spinach and basil gently into the wok. Simmer, covered, until flavors combine, 4 to 5 minutes more.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 yam, peeled and cubed, 1 tablespoon peanut oil, 1/2 large green bell pepper, chopped, 1/2 large onion, chopped, and more.

Yes, Green Curry Chicken With Yam In Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Curry Chicken With Yam In Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions