3 chicken breasts
1 sweet potato peeled and cubed (small cubes) - about 2 cups
½ red onion diced
½ red/yellow/orange bell pepper diced (optional)
5-7 mushrooms quartered (optional)
1/2 cup of frozen or fresh peas (optional)
~3 - 4 tbsp of green curry paste
2 cans of coconut milk (but just the cream and a little of the watery stuff)
A bunch of basil torn
2 tsp of fish sauce
3-4 kaffir lime leaves stem and vein removed then julienned
1 tbsp of minced ginger
2 cloves of garlic minced
2 tbsp of coconut oil
Place chicken in simmering water until cooked through. When done, remove from the water and shred it.
Meanwhile, heat cast iron dutch oven or large pot over medium heat and add 1 tbsp of coconut oil. When hot, add the red onion and sweet potato and a healthy pinch of salt. Saute, stirring every few minutes for about 10 minutes. Add mushrooms, garlic and ginger and cook another 5-7 minutes. Add a little more coconut oil to the middle of the pan and add the curry paste. Let cook for a few minutes and stir. Add some of the coconut milk and scrape off all the bits on the bottom of the pan. Add the rest of the cream from both cans and stir well to combine. Add the chicken, peppers, and kaffir lime leaves. Stir well and let simmer on low heat for 10 min. Add the fish sauce and peas. If too thick, add some of the clear liquid at the bottom of the coconut milk. Throw in basil and serve with rice.