Vietnamese chicken and sweet potato curry
It’s great to have a dish as flavourful as this on the table in around 20 minutes. And made with leftovers, too… (what could be better?)
Ingredients
- 1 tbsp rapeseed or groundnut oil or any other oil you prefer
- 2 onions halved and cut into crescent moon-shaped slices
- 2 red chillies halved, deseeded and shredded
- 1 tbsp ground coriander
- ½ tbsp turmeric
- 2 x 160ml cans of coconut cream
- 200 ml 7fl oz chicken stock
- 1 tbsp fish sauce
- 1½ tbsp soft light brown sugar
- 600 g 1lb 5oz sweet potato, peeled and cubed
- 800 g 1lb 12oz cooked chicken, torn into pieces
- juice of 1 lime
- salt and pepper
- handful of basil leaves torn
Instructions
- Heat the oil and cook the onions over a medium heat until pale gold.
- Add the chillies and ground spices and cook for another minute, stirring a little.
- Add the coconut cream, stock, fish sauce, sugar and sweet potato.
- Bring to just under the boil, then reduce the heat and cook until the sweet potato is tender (about 15 minutes).
- Add the chicken to the curry.
- Cook for another two minutes or so, or until the chicken is warmed through and the sweet potato is completely soft.
- To thicken the dish, press some of the sweet potato with the back of a wooden spoon so it disintegrates into the sauce.
- Add the lime juice, check the seasoning and stir in the basil.
- Serve with boiled rice.
