Green Curry Chicken with Sweet Potato | Edible Bozeman

Ingredients

• 1 cup garlic cloves, peeled
• 5 kaffir lime leaves*
• ½ tablespoon salt
• ½ cup sliced shallots
• 1 teaspoon shrimp paste
• 2–4 Thai bird’s eye chilis
• 8 ounces chicken breast
• 6 ounces sweet potato
• 1 tablespoon vegetable oil
• 1–1½ tablespoons green curry paste
• 3 kaffir lime leaves broken in half, stems removed
• ½ cup chicken stock, divided
• 1 cup coconut milk (thin)
• ½ cup snow peas
• 1–2 teaspoons fish sauce
• 1 teaspoon sugar
• ¼ cup coconut cream
• ¼ cup Thai basil
• 1 teaspoon lime juice