Thai curries are fast and easy when you use a commercial curry paste. For this recipe I used Mae Ploy brand green curry paste. It comes in a 14 oz. plastic tub. Other ingredients like fresh basil and Kaffir lime leaves are optional but they do provide extra flavor and aroma. Yacon in this recipe is lightly cooked and it contributes a fresh crunchy texture and taste. If you have access to yacon and like Thai style curry, I urge you to include yacon in your favorite recipe and see how you like it. We served this with Brown Jasmine rice.
2 large cloves garlic, minced
1 lb. yacon, peeled and cut in 1’ pieces
1 lb orange sweet potato, peeled and cut in 1” pieces
2 boned, skinned, chicken breast halves, cut in 1” cubes
1 14 oz. can coconut milk
2-3 tsp Thai green curry paste
2 Tbsp. Thai fish sauce
2 tsps. sugar
½ cup broth or water
½ lb green beans
2 shredded Kaffir lime leaves (optional)
¼ cup shredded fresh basil leaves
2 Tbsp. chopped cilantro
Prepare and chop all ingredients before you begin cooking. Take a large lidded skillet and place it on medium high. Most coconut milk will have a heavy layer of cream that rises to the top. This is a good cooking oil, scoop out a spoonful and place in skillet. Add garlic and stir, as soon as you smell the garlic cooking, add yacon and sweet potato, cook for five minutes, stirring several times. Add chicken, coconut milk, curry paste, fish sauce, sugar and kaffir lime. Stir well. Turn heat down to medium low and cover. Cook gently for five minutes and add broth and green beans. Continue cooking for ten minutes. Stir in basil. If beans and sweet potato are tender and cooked remove from heat. Taste and add more curry paste if needed or more broth if sauce seems dry, stir in cilantro and serve. Total cooking time is 20-25 minutes.