Instructions: Place a frying pan over medium-high heat and add the curry paste. Cook 1 to 2 minutes or until the paste is fragrant. Add the chicken and sweet potato and cook for 2 minutes. Add the broth and coconut milk and reduce heat to low. (Do not boil. If you do, the coconut milk will separate. The flavor will be the same, but the appearance and texture of the sauce will be different.) Simmer gently for 12 minutes or until chicken and sweet potato are cooked. Sprinkle cilantro over the chicken and serve.

Note: Red curry paste is made of ground red chilies, herbs and spices and is available in bottles at supermarkets or Asian food stores.

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