Ever since my travels around Thailand I have eaten more Thai food. Thai red curry is one of my favourite dishes from the country. Its full of flavour but not too hot. Here is my recipe for a quick chicken and sweet potato Thai red curry.
1 tbsp Red curry paste
Tin of coconut milk
2 cooked chicken breasts, thinly sliced
1 chicken stock cube
3 tablespoons of sugar
2 tbsp of fish sauce
3 Kaffir lime leaves
One medium sweet potato
2 Garlic cloves
Thumb size piece of ginger
Fry the onion, garlic and ginger in a little oil.
Add red curry paste and fry for one minute.
Add in the coconut milk, water and sweet potato and let it cook on a medium heat for 20 minutes.
Add in the cooked chicken, pineapple, kaffir lime leaves, chicken stock, sugar and fish sauce.
Cook until the chicken is heated through (around 5 to 7 minutes)
Serve with Jasmine rice and a little coriander