Green Curry Chicken with Yam in Coconut Milk ​              

Servings: 8

Ingredients

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

Directions

Step 1 Place yam into a sizable pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about a quarter-hour. Drain.

Step 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, 2-3 three minutes. Transfer to a bowl utilizing a slotted spoon. Mix remaining 2 teaspoons peanut oil and green curry paste in the wok; stir for 30 seconds.

Step 3 Increase heat to medium-high; add chicken to the wok and cook until golden, three to five 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 five minutes.

Step 4 Stir spinach and basil gently into the wok. Simmer, covered, until flavors combine, 4 to five minutes more.