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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?)
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Ingrediënten
▢
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
Instructies
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.
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Recipe Category
Chicken
/
Curry
Country
Vietnam