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Member recipe

Thai chicken and sweet potato curry

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Cooking time

Prep: 20 minutes Cook: 35 minutes

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Serves 4

Just letting everyone know this is a recipe I adapted that I found in a magazine about 10 years ago but I still can't find anything as good even in restaurants

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  • 2 stalks lemongrass
  • 50g butter
  • 6 shallots thinly sliced
  • 3 garlic cloves crushed
  • 4 skinless chicken breasts cut into thick strips
  • 1 large sweet potato cut into chunks
  • 400ml can coconut milk
  • 150ml chicken stock
  • 2 tbsp Thai green/red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 150g mangetout shredded
  • 3cm piece ginger grated
  • 2tbsp granulated canderel
  • Fresh coriander to serve


  1. Remove the tough outer leaves from the lemongrass and discard. Bash the stalks with a rolling pin to flatten slightly. Then very finely chop.

  2. Melt the butter in a large frying pan or wok. (wok is better) Add the shallots, garlic and chicken and stir-fry over a high heat for 3-4 minutes until the chicken is browned.

  3. Add chopped lemongrass and the remaining ingredients (except the mangetout and coriander) and bring to the boil.

  4. Reduce the heat to simmer for 15 minutes. Sprinkle over the mangetout and simmer for a further 5 minutes or until the sweet potatoes are tender.

  5. Season to taste and serve with h steamed jasmine rice and sprinkle with fresh coriander leaves

  6. Curry paste do vary the best one that I have found is from sea woo

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