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
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.