The ingredient list: sweet potato, peanut oil, Thai green curry paste, chicken breasts, chicken stock, coconut cream, Kaffir lime leaves, and cilantro.
I couldn't find Kaffir leaves so I apologize for that omission straight off as I am certain that they would have made this recipe even more delicious than it was without them. As is, the chicken was moist and flavorful, and it paired really well with the sweet potatoes, which surprised me as I was not expecting to like the combination particularly well for some odd reason. I like both chicken and sweet potatoes, it just never dawned on me to put them together with curry flavoring and have it be a success. And it was a success here. I liked the mild green curry paste and coconut milk flavor that was imparted to the chicken and it tasted nicely with the sweet potatoes as well.
There are a few steps to this recipe, none of them difficult or time consuming, but I was happy to have made it on a weekend rather than on a weeknight when things are a little more rushed time-wise. Would I make this one again? Probably so as the combination was delightful and I would like to find Kaffir leaves and give it a try with those to see what flavors that would bring to the dish.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Chaya's post is here. Sarah's post is here. Next is my choice, Pear, Rocket, and Bleu Cheese Salad, found on page 52 of Donna Hay's Modern Classics 1 cookbook. Join us and leave a link to your post, no commitment required.