|3 tbsp||Thai red curry paste|
|550 g||chicken breasts (boneless, skinless)|
|1 tbsp||coconut oil|
|400 ml||coconut milk (light)|
|1½ tsp||light brown sugar|
|½ tsp||chicken flavor bouillon (powdered)|
|600 g||jasmine rice for serving (cooked)|
|25 g||cilantro for serving|
|1||Thai chili pepper for serving|
|purple cabbage for serving|
|fish sauce for serving|
|lime for serving|
Pouilly Fumé, 2012
With its spicy aromas, this full-bodied wine complements the flavors of the curry very well. The combination of mango and passion fruit aromas is invigorating and rich.
Slice onion. Dice chicken and season with salt and pepper. Heat coconut oil in large skillet over medium-high heat, then add chicken. Cook, stirring frequently, for approx. 5 – 7 min. or until browned and cooked through. Transfer to a bowl.
Add sweet potato, coconut milk, water, curry paste, brown sugar, and bouillon to pan. Stir well, scraping up brown bits from bottom of pan. Bring to a boil, then reduce heat to low. Cover and cook for approx. 10 min. or until potatoes are fork tender.
Meanwhile, chop cilantro and chili and slice cabbage into strips. Cut lime into wedges. Stir in chicken and accumulated juices, along with fish sauce to taste. Cook until heated through. Divide rice between bowls and top with chicken mixture, cilantro, chili, and cabbage. Serve with lime wedges. Enjoy!