Thai red curry (with sweet potatoes)

Oh look, a chicken dish with sweet potatoes! That means you’re on my blog!

I didn’t plan to make this with sweet potatoes, but they were on offer in the supermarket, so I bought a ton and then had to use them up. You can use any vegetables in this really, I just love a green bean. You could also take out the chicken easily and make this a veggie dish.

I usually have issues with coconut milk, the last few times I have done a thai green curry it has curdled and split. Still delicious, but looks gross. That happens when you let the milk boil uncontrollably, so keep a close eye on it when letting it simmer and keep it at a medium-low heat.

serves 2-3, with leftovers

Ingredients

• 1 tsp oil
• 1 red onion, diced
• 1 garlic clove, minced
• 2-3 small chicken breasts, cubed
• 2 small sweet potatoes, peeled and cubed
• 2 tbsp passata
• Half a packed of green beans, sliced
• 1 red pepper, sliced
• 400ml tin of coconut milk
• 1.5-2 tsp thai red curry paste
• 1 tsp soy sauce
• 1 tbsp lemon or lime juice

Method

Begin by preparing the vegetables.

Just like on TV

Heat the oil and fry the onion and garlic.

Add in the diced chicken breasts and fry until browned on all sides, then stir through the sweet potatoes and cook for 5 more minutes.

Stir in the passata, beans and red pepper, and let cook for a few more minutes.

Pour in the coconut milk and thai curry paste. Add more if you like it spicy! I have a boyfriend with a slightly wimpier palate (Swedes!) so 1.5 heaped teaspoons were just on the tolerable side for him.

Let simmer for 10-15 minutes until the sweet potatoes are cooked.

Add in the soy sauce and lemon juice and stir through. Check the seasoning, then serve with rice. 

So colourful!