Red Thai Chicken Curry with Roasted Sweet Potatoes
- Preparation and cooking time
- More effort
- Serves 4
A veg packed thai red curry with mushrooms, bamboo shoots and slightly caramelised sweet potatoes
- 2 tablespoons olive oil
- 3 medium sweet potatoes, peeled and diced to 1" cubes
- 1 can rich coconut milk
- 2 tablespoons red thai curry paste (3 if you like it spicy)
- 1 medium white onion, roughly chopped
- 150g mushrooms, roughly chopped
- 1 small tin bamboo shoots, drained
- 2 medium chicken breasts, dived to 1" cubes
- 1 tablespoon fish sauce
- 1 teaspoon light brown sugar
- 4 kaffir lime leaves
- 1 large red sweet pointed pepper, roughly chopped
- 300ml beef stock
- STEP 1If using roasted sweet potatoes heat oven to 200ºC, pour the olive oil into a shallow roast dish and heat for 5-10 minutes. Tip the diced sweet potatoes into the hot oil and disturb them so they're well coated. Roast the sweet potato for 40 minutes, turning frequently. After cooking set aside. For a healthier option, don't roast, but add the diced sweet potatoes to the boiling coconut milk and thai paste mix, 5 minutes before the onions.
- STEP 2Heat a large wok or frying pan over a high heat and add the red curry paste, stirring continuously for a minute. Add the tin of coconut milk and mix well. When bubbling vigorously, add the onion and pepper. Cook for a few minutes.
- STEP 3Add the beef stock and kaffir lime leaves, and bring back to the boil. Add the chicken and cook for 5 minutes. Add the mushroom and bamboo shoots, and cook for a further 5 minutes.
- STEP 4Add the fish sauce and brown sugar and give the pan a really good stir. Add the pre-cooked sweet potato, give it another good stir and remove from the heat. Let the pan stand for 5-10 minutes before serving with rice or, for a nice change, potato pancakes.