Chicken and sweet potato red curry

Chicken and sweet potato red curry

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Whip up this Asian feast in no time with a well-stocked pantry.

The ingredient of Chicken and sweet potato red curry

  1. 2 teaspoons peanut oil
  2. 300g Steggles chicken thigh fillets, trimmed, chopped
  3. 1 brown onion, halved, thinly sliced
  4. 2 tablespoons red curry paste
  5. 400ml can coconut milk
  6. 1 cup Massel chicken style liquid stock
  7. 1 tablespoon fish sauce
  8. 2 teaspoons brown sugar
  9. 1 tablespoon lime juice
  10. 250g orange sweet potato, peeled, cubed
  11. 425g can baby corn, drained, halved
  12. 1/2 cup frozen peas
  13. 225g can pineapple pieces, drained
  14. Steamed jasmine rice, to serve
  15. Fresh coriander leaves, to serve

The instruction how to make Chicken and sweet potato red curry

  1. Heat oil in a large saucepan over high heat. Cook chicken, stirring, for 4 to 5 minutes or until golden. Add onion. Cook, stirring, for 2 minutes or until onion has softened. Add curry paste. Cook, stirring, for 30 seconds or until fragrant.
  2. Add coconut milk, stock, fish sauce, sugar and lime juice. Add sweet potato. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until potato is tender. Add corn, peas and pineapple. Cook for 5 minutes or until chicken is cooked through and vegetables are tender.
  3. Top with coriander. Serve with rice.

Nutritions of Chicken and sweet potato red curry

fatContent: 412.514 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent:
cholesterolContent: 20 grams protein
sodiumContent: 59 milligrams cholesterol

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