Thai chicken & sweet potato curry

If you like sweet and savoury, you'll love this Thai chicken dish with sweet potato and coconut flavours

What you need:

• 1 tbs olive oil
• 1 red onion, sliced
• 2 crushed garlic cloves
• 4 cm (thumb sized piece) fresh ginger, peeled and crushed
• 400ml coconut milk
• 4 tsp COOK ART Coriander, ginger & mango spice blend
• 450g diced chicken breast, skinless, boneless
• 200g sweet potato, cut into chunks, par boiled
• 200ml coconut cream
• 1 red bell pepper, chopped
• 50g sliced spring onions
• Schwartz Turmeric to colour
• Thai sticky rice to serve

What you do:

1. Heat the oil in a saucepan, fry the red onion with the garlic cloves and ginger for 3-4 minutes.
2. Add coconut milk and COOK ART spice blend and bring to a gentle boil. Add chicken breast and simmer for 20-25 minutes, or until chicken is cooked through and coconut milk has reduced.
3. Add sweet potato, coconut cream, chopped red pepper and sliced spring onions. Simmer for a further 5-10 minutes, or until sauce begins to thicken.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy