Ingredients
450g | 1lb skinless, boneless chicken
2
tbsp Thai red curry paste
600ml | 1 pint coconut milk
225g | 8 oz sweet potato, diced
3
tbsp chopped fresh coriander
Thai fragrant rice to serve
Directions
1.
heat sunflower oil, cut chicken in strips and add to pan stirring for 5 minutes. Add the garlic, curry paste, ginger, tamarind and lime leaves and stir-fry for 1min. Add the coconut milk and sweet potato and bring to boil. Allow to bubble over a medium heat for 20mins or until juice thickens and reduces. Add the coriander and cook for a further 5mins, stirring occasionally.
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