Chicken, Sweet Potato and Coconut Curry

1 tbs paleo oil
2 tsp mild curry paste (double this)
2 large boneless, skinless chicken breasts cut into bite-size pieces (I used thigh)
2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
1 medium-sized onion cut in eights (cut in half and quarter each half)
300ml chicken stock (1.5 cups)
400ml can coconut milk (14 oz can)

Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and stir to coat in the paste, and then pour in the stock and coconut milk. Bring to the boil, and then simmer for 20 minutes. Season to taste before serving. Serves 2-4.

Adapted from: BBC's Good Food
With comments from sf in rec.food.cooking on Oct 9, 2011.