GOOD COOKIN / Dinner Thai-Style Chicken and Sweet Potato Yellow Curry LEVEL Medium TIME 45 min SERVINGS 4 Print Recipe INGREDIENTS 2 tablespoons olive oil, divided 2 boneless skinless chicken breasts, cut into 2” long strips 1 large sweet potato, peeled and diced 1 cup chicken broth, divided 1 package Woodstock Organic FrozenⓇ Tri-Colored Peppers ¼ cup yellow curry paste 1 tablespoon WoodstockⓇ Organic Brown Sugar 2 tablespoons lime juice One can (14oz) coconut milk 1 teaspoon fine sea salt 2 cups cooked short grain rice 1 red chile, thinly sliced Chopped cilantro DIRECTIONS 1. In a wide skillet, heat 1 tablespoon oil over medium heat. Add chicken and saute 6-8 minutes or until no longer pink. Remove chicken from pan and set aside. 2. In same pan, heat remaining 1 tablespoon oil. Add sweet potato and saute, stirring occasionally, about 5 minutes. 3. Add ¼ cup chicken broth and continue to cook 5 minutes longer or until crisp tender. 4. Add peppers, curry paste, brown sugar, lime juice, and chicken. Stir to combine, breaking up curry paste. Cook 2 minutes more. 5. Add coconut milk, remaining ¾ cup broth, and salt. Bring to a simmer, and cook 10 minutes more or until sauce has thickened and flavors have blended. 6. Serve over rice and garnish with red chile and cilantro.