Thai Sweet Potato and Chicken Curry by Giselle Stafford
We ate this tonight and I can say that it was really good with a nice but not too powerful kick. Omit the chopped chilli if you want this milder.
Serves 3 or 4 (or a couple of hungry’ns!)
What to get
1 good sized skinless, boneless chicken breast sliced or cubed
1 large red onion, cut in half then sliced with the rings, not against them.
1 small birds-eye chilli, seeds removed and finely chopped
1 stalk lemon grass, finely chopped
1 small nugget of ginger finely chopped.
1 large sweet potato, peeled and cubed
Teaspoon red (or green) thai curry paste
Couple of Kafir lime leaves
Few shakes of fish sauce.
1 sachet creamed coconut with about 150 ml water or half a tin of coconut milk (shake 1st)
Chopped fresh coriander (1st choice) or fresh parsley (2nd choice!)
Serve with either Jasmine or Basmati rice & Raita.
What to do
Heat up some ordinary oil (ground nut, sunflower or similar) in a wok or largish frying pan.
Throw in the onion and chicken and cook until the chicken has sealed and the onion is slightly softened.
Add the chilli , ginger and lemon grass.
Add the sweet potato.
Mix all well and stir fry for a few minutes, not letting anything burn.
Add the curry paste, and stir through.
Add lime leaves and fish sauce, stir.
Add the coconut and water and stir well. Add a little more water if necessary.
Turn down the heat and cover. Simmer for about 30 mins or so or until the sweet potato is cooked through and the coconut milk has thickened.
Sprinkle with the coriander or parsley and serve with rice and raita.