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.

Ingredients

1 tbsp Red curry paste

Tin of coconut milk

50ml water

2 cooked chicken breasts, thinly sliced

1 chicken stock cube

3 tablespoons of sugar

2 tbsp of fish sauce

pineapple

3 Kaffir lime leaves

One medium sweet potato

Red onion

2 Garlic cloves

Thumb size piece of ginger

Coriander

Method

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