Thai chicken curry on sweet potatoes
SERVES 4
INGREDIENTS
4 sweet potatoes Olive oil, as needed2 tbsp chopped ginger5 garlic cloves, chopped4 (170g) skinless chicken breasts, large dice Salt and pepper Juice of 1 lime1 onion, julienned4 celery stalks, bias cut4 carrots, bias cut1 red bell pepper, bias cut1 (400ml) can coconut milk2 cups chicken stock3 tbsp red curry paste5 drops fish sauce1 handful coriander, roughly chopped¼ cup basil leaves¼ cup mint leaves
DIRECTIONS
1) Roast potatoes at 200°C until fork-tender, about 40 minutes.
2) Heat oil in a pan over medium-high. Add ginger and garlic. Season chicken with salt and pepper, add to pan, and cook for 1 to 2 minutes, stirring occasionally.
3) Add juice of ½ lime, onions, celery, and carrots. Cook for 2 minutes, add peppers,…
