Green Curry Chicken with Sweet Potato - WwDH
Wednesday has arrived and with it, another delicious meal thanks to Donna Hay. This week's dish is Green Curry Chicken with Sweet Potato from Off the Shelf. The chicken is cooked in curry paste, coconut cream and broth with cilantro and lime flavoring. Doesn't that sound mouthwatering? I owe thanks to Gaye who made the selection.
I did not to get to make mine on Tuesday night, which is what I usually do, to ensure posting on time. I cooked this morning but it is for dinner tonight and I have not tasted it yet. I am looking forward to it. The flavors in this dish sounds appealing and the dish looks good.
I made a few substitutions. I didn't have curry paste but I have some wonderful Indian curry powder which I used. Instead of coconut cream which I have never seen, in the stores, I used coconut milk. I did not have kaffir leaves so I used lime juice. I topped it with some chives from my garden.
I plan to make quinoa to go with this for dinner. I am thinking to add spinach to the quinoa and to cook this in vegetable broth.
Do drop in on Gaye, Margaret, Sarah and Kayte and see what they have come up with.
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I think coconut milk is just fine. I used low fat coconut cream. Hope you enjoy it.ReplyDelete
How was it? I had access to lime leaves and really liked how that made it smell: a bit more aromatic. I think with lime juice would also add that little extra note of interest.ReplyDelete
Sarah, We liked it a lot. I love how the sweet potatoes set off the chicken and the coconut milk did seem to work well.Delete
This dish looks delicious! The combination of sweet potatoes and chicken sounds good! I have a kaffir lime plant in my garden pot. If you are nearby, would be happy to give some leaves to you, it is extremely fragrant and adds a wonderful limey aroma to dishes!
Thank you for linking to CYB!