THAI CHICKEN AND SWEET POTATO CURRY
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
Provided by clive79moore
Time 55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 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. (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.
- Add chopped lemongrass and the remaining ingredients (except the mangetout and coriander) and bring to the boil.
- 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.
- Season to taste and serve with h steamed jasmine rice and sprinkle with fresh coriander leaves
- Curry paste do vary the best one that I have found is from sea woo
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