CHICKEN POACHED IN COCONUT CURRY

3 tablespoons red curry paste
6 chicken thigh fillets, halved
2 cups chopped sweet potato
2 cups chicken stock
1 1/2 cups coconut milk
1/2 cup coriander leaves

Place a frying pan over medium-high heat and add the curry paste. Cook for 1-2 minutes or until the paste is fragrant. Add the chicken and sweet potato to the pan and cook for 2 minutes. Add the stock and coconut milk and reduce heat to low. Allow to simmer gently for 12 minutes or until chicken and sweet potato are cooked.

Sprinkle coriander over the chicken and serve with steamed rice or with steamed greens.