This curry is a warming way to get all the fibre and vitamins sweet potatoes have to offer.
Serves 4
60 minutes
Ingredients
- 1 tbs olive oil
- 500g chicken breast, diced
- 2 medium onions, roughly chopped
- 1.5cm fresh ginger, peeled and thinly sliced
- 3 cloves garlic, crushed
- 2 large carrots, peeled and roughly chopped
- 1 large sweet potato, thickly sliced
- 2 tbs red curry paste
- 200ml chicken stock
- 270ml coconut milk
- 200g snow peas
- 1 tbs fish sauce
- 1 tbs sugar
- 450g steamed rice with coriander, to serve
Method
1
Heat olive oil in a large saucepan and cook chicken until golden brown. Add onion, ginger and garlic and sauté until brown and fragrant, about 2–3 minutes.
2
Add carrots and sweet potato and stir to combine. Stir in curry paste, stock and coconut milk and allow to cook for approximately 45 minutes or until chicken is tender.
3
Once cooked, add snow peas, fish sauce and sugar. Stir to combine. Serve with a side of steamed rice and coriander.
