Thai chicken and sweet potato curry
Serves: 4
Preparation: 15 minutes
Cooking: 25-30 minutes
Ingredients
2 stalks lemongrass
50g butter
6 shallots, thinly sliced
3 garlic cloves, crushed
4 skinless chicken breasts, cut into thick strips
2.5cm piece of ginger, grated
1 large sweet potato, cut into chunks
400ml fromage frais and coconut essence
150ml chicken stock
2 tbsp granular Canderel
1-2 tbsp Thai red curry paste
1 tbsp fish sauce
1 tbsp light soy sauce
100g mangetout, shredded
fresh coriander, to serve
Method
Remove the tough outer leaves from the lemongrass and discard. Bash the stalks with a rolling pin to flatten slightly, then very finely chop.
Melt the butter in a large frying pan or wok. Add the shallots, garlic and chicken and stir-fry over a high heat for 3-4 minutes until the chicken is browned. Add chopped lemongrass and the remaining ingredients (except the mangetout and coriander) and bring to the boil.
Reduce the heat to a simmer for 15 minutes.
Sprinkle over the mangetout and simmer for a further 5 minutes or until the sweet potatoes are tender.
Season to taste and serve with steamed jasmine rice and sprinkle with fresh coriander leaves
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