Chicken and Sweet Potato Curry - Thai Style

I have already posted about my homemade Chilli Paste which I make and freeze into small portions. This one of the many ways that I use this paste. As with all my recipes treat them as a guide. For this one I used chicken but you could use any meat or fish or even tofu. It is a very quick and easy curry in the Thai style. Any commercial yellow or red thai curry paste could be used if you did not want to make the chilli paste. Accompany with steamed green vegetables or a crisp salad of cucumber and tomato.

Chicken and Sweet Potato Curry - Thai Style 

6 chicken thigh fillets, cut unto large dice/pieces 1 onion, small dice or thinly sliced 2 -3 tablespoons Chilli Paste or substitute commercial yellow or red curry paste 2 tablespoons fresh grated turmeric 1 tablespoon grated green ginger 2-3 cloves garlic, crushed 3 kaffir lime leaves 1 can coconut cream

1 tablespoon fish sauce 1 tablespoon brown sugar 2 limes / large lemon, juiced 1 sweet potato, medium dice Oil for frying Optional, chopped coriander

Method

This is optional and only do this if you have time - Place coconut cream and lime leaves in a saucepan, simmer for 20 minutes to infuse the coconut cream. 

Place a small amount of oil in a deep frypan, heat and brown the chicken pieces. Add onion, spices and chilli paste and cook for a minute on low heat.

Add coconut cream and diced sweet potato. Simmer for twenty minutes or until chicken is cooked and sweet potato just tender.

Add fish sauce, brown sugar and lemon juice and chopped coriander if using, stir through.

Remove lime leaves and serve with steamed rice.