Chicken breast fillets with sweet potato and big Thai flavours from my Thai Curry blend, onion,
garlic, chillies, lemongrass, sweet potato, coconut milk and brown sugar and lime juice.
600g chicken breast fillets, cut into chunks
1 tbsp Spice Fusion Thai Curry blend
2 tbsp peanut oil
1 large onion, finely chopped
3 large garlic cloves, crushed
2 Thai or bird’s eye chillies, finely chopped
4cm stem lemongrass (white only), finely chopped
1 cup sweet potato, peeled and cut into chunks
1 x 285g can Ayam coconut milk
1 tsp palm or brown sugar
1 tbsp lime or lemon juice
salt and white pepper to taste
Place chicken and Thai Curry into a plastic bag and shake well until chicken is coated in spices.
Set aside for at least 30 minutes.
Heat oil in a large saucepan and sauté onion until translucent; add garlic, chillies and
lemongrass and cook for 1 minute.
Add chicken and cook, stirring constantly, until it changes colour.
Add coconut milk and sweet potato, cover, and simmer for about 30 minutes or until chicken is
cooked through, stirring occasionally.
Add sugar, juice and salt and pepper to taste.
Garnish with fresh Vietnamese mint or coriander.
