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Chicken Poached In Coconut Curry

  • Yield: 6 to 8


  • 3 tablespoons red or green curry paste (available on Asian foods aisle or in Asian markets)
  • 6 chicken thighs, boned and halved
  • 2 cups diced sweet potatoes
  • 2 cups chicken stock
  • 1-1/2 cups unsweetened coconut milk
  • 1/4 cup chopped cilantro


  • 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 potatoes; cook 2 minutes. Add the stock and coconut milk; reduce heat to low. Do not boil or the coconut milk will separate. The flavor will be the same, but the appearance and texture will be different. Simmer for 12 minutes or until the chicken and sweet potatoes are cooked. Sprinkle cilantro over chicken. Serve with steamed greens or a salad.