Chicken sweet potato curry
This is a really delicious curry and the sweet potatoes, ginger and coconut milk give it a distinct Thai flavour. If you are a lover of Oriental flavours this one is for you. Serve it with jasmine rice for a little extra fragrance. It can also be served with noodles but the doesn’t do the sauce justice. (For 4 people)
What you need
500g skinless chicken breasts sliced
1 teaspoon crushed garlic
2 tablespoons red Thai curry paste
6cm piece fresh ginger grated
1 tablespoon lemon juice
250g sweet potatoes diced
500ml coconut milk
½ tin chopped peeled tomatoes
Palm of chopped coriander
The process
In a wok or large pan heat a little oil, add the chicken sliced and stir fry for 4 or 5 minutes until the chicken is white.
Now add the curry paste, garlic, ginger and lemon juice and stir fry for a minute or so to combine the flavours.
Add the sweet potato pieces and coconut milk, bring to the boil, reduce to a medium heat and simmer for 15 minutes.
Add the tomatoes and simmer for a further 5 minutes.
The sauce should be thick and reduced and smell incredible.
Serve immediately.
Delish! On the stove cooking and can’t wait for sups later!
Hi Graham
I made this last night and it was fantastic! I used butternut instead of sweet potatoes, and it was delicious. I’m very keen to try it with the potatoes though – apparently it’ll be even better!
Thanks for the great recipe.
Debby
Hi Debbie, thats a great idea, will give it a try with butternut myself and thanks for lettings us know. Lekker evening G
Thanks for this recipe!!! We sometimes go to a lovely Chinese restaurant in P E and they serve chicken curry with sweet potato and ginger – wow. I made this one on Friday night and my husband says it is even BETTER. Definitely onto my list for when I next entertain
Wooohooo, thats amazing, really happy to hear that. Cheers for now G
Hi Graham
I would like to try this recipe but have never used red curry paste. I know where to buy it but am hesitant as it might be too strong for my palate. I prefer a medium curry flavour. Please advise.
Hi Ros, use a green or yellow paste for a milder version, cheers for now. G
Looks delish!! How come your sweet potatoes are orange? I see that a lot on BBC Food but have never come across one when shopping. Is there a difference?
Regards
Kerry
Depends where you get them, some are quite a deep orange colour, but won’t make a difference. Cheers and great weekend G
Hi Graham,
At which point should the chopped coriander be added? I cooked this last night to rave reviews and guessed at tossing the coriander in when I added the tomatoes.
I usually add about 5 mins before finished, thanks for the review, much appreciated
HI GRAHAM.THANX FOR THE LOVELY RECIPES.PLZ LET ME KNOW WHERE CAN OBTAIN THE RED THAI CURRY PASTE????
REGARDS
FATIMA
Hi Fatima, You are welcome, glad you are enjoying. Most supermarkets have a selection of Thai curry pastes, red, green and yellow and Woolies have it for sure. Enjoy G