Red Curry Chicken with Sweet Potato – [Recipe]
Thai Red Curry Chicken with Sweet Potato
1 large boneless skinless chicken breast, cut into bite-sized pieces
1 tbsp coconut oil
3 cups coconut milk
1 1/2 cups water
3 tbsp red curry paste – (Use Maesri Red Curry paste, if available)
2 baby bok choy, chopped
1 red chilli, thinly sliced
1 piece of fresh ginger (25cm), grated
1 cup chopped snow peas
2 sweet potatoes, peeled and sliced into 1/4″ thick pieces
1 1/2 tsp sugar
2 tsp fish sauce (Thai brand)
juice of 1 lime
1 tsp salt
Steamed jasmine rice for serving
Heat the coconut oil in a wok or large heavy-based pot, over medium high heat. When hot, add the ginger and saute until fragrant — 2 minutes.
Add the chicken and sear until not quite cooked through. Then, add the curry paste. Mix the ginger, chicken and curry paste together and continue to saute over high heat for another two minutes.
Pour in the coconut milk and water, then add the bok choy, bell pepper, chopped snow peas and sweet potatoes. Bring curry to a boil, then reduce heat and simmer. Stir in the fish sauce, salt, lime juice and sugar. Continue simmering over medium/low heat until the vegetables are soft. This should take about 10 minutes.
Steam sufficient jasmine rice and serve with the curry.