Chicken Sweet Potato Curry
1 can coconut milk
2 T Thai red curry paste
2 T fish sauce
1 T soy sauce
2 T light brown sugar
1 lb diced sweet potato
1/2 cup toasted cashews
3 boneless, skinless, chicken breasts, chopped into bite sized pieces
sea salt
1 white onion, diced
2 T dried basil (or fresh)
Spoon out some of the thicker part of the coconut milk (about 3 T) and heat in a pot. Whisk in the red curry paste, and cook until fragrant and slightly darker. Add the rest of the coconut milk, the fish sauce, soy sauce, brown sugar, and 1 cup of water. Stir well. Add the sweet potato and cook about 8 minutes until softened. Salt the chicken. Add the chicken and the onion. Cook about 5 minutes until the chicken is done.
Meanwhile, toast the cashews in a small pot over medium heat until dark in some spots (about 4 minutes).
Toss the cashews and basil into the dish just before serving.
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