Thai Chicken and Sweet Potato Curry
Bursting with sharp flavours, but smooth and creamy, this is modern Thai cooking at its best.
What
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 can coconut milk
150ml chicken stock
2 tbsp granular Canderel
1or 2 tbsp Thai red curry paste
1 tbsp fish sauce
1 tbsp light soy sauce
100g mangetout, shredded
Fresh coriander, to serve
How
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. Serve with steamed jasmine rice and sprinkle with fresh coriander leaves.
