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?)
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.