Thai-Style Chicken and Sweet Potato Curry

• 800 mlfull-fat coconut milk
• 4 tbspThai red curry paste
• 2onions, sliced
• 4garlic cloves, finely chopped
• 30gginger, grated
• 1.2 kgboneless skinless chicken thighs, cut into 3 cm chunks
• 800mlchicken stock
• 1kgsweet potatoes, peeled and cut into 3cm chunks
• 3 tbspfish sauce
• 1 tbspsoft brown sugar
• 2red peppers, sliced
• 300ggreen beans, trimmed and halved
• 60 mllime juice
• 30 gbasil leaves, torn
• fine salt
• black pepper
• 500 gdried jasmine rice

Method

1. 1Spoon 4 tbsp coconut milk into a large casserole over medium heat. Add the curry paste and cook for 2–3 minutes, stirring, until fragrant. The coconut milk does not need to separate; add a splash more if the paste catches.
2. 2Add the onions, garlic and ginger and cook for 3 minutes until the onion starts to soften. Add the chicken and turn it through the paste for 3 minutes until the outside has lost its pink colour.
3. 3Pour in the rest of the coconut milk and the stock, then add the sweet potatoes, fish sauce and sugar . Bring to a simmer and cook with the lid half on for 15 minutes until the sweet potato is just tender at the tip of a knife.
4. 4Add the red peppers and green beans and simmer for 6 to 8 minutes until the beans are tender but still bright and the chicken is cooked to 75°C for 30 seconds in the thickest pieces. The sauce should be loose enough to spoon over rice; it thickens as the sweet potato softens into it.
5. 5Take off the heat and stir in 60 ml lime juice and most of the torn basil. Taste before adding salt and pepper; the fish sauce already provides salt.
6. 6Cook the listed 500 g jasmine rice according to the packet for eight portions, or use 62.5 g dry rice per person if saving some curry. Serve with the remaining torn basil.
7. 7Cool leftover curry within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot throughout, adding water if needed. Cook rice fresh when serving.

Per serving

kcal

770

protein

41.3g

fibre

7.5g

carbs

91.5g

fat

27.5g