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Thai chicken & sweet potato curry

If you like sweet and savoury, you'll love this Thai chicken dish with sweet potato and coconut flavours

What you need:

• 1 tbs olive oil
• 1 red onion, sliced
• 2 crushed garlic cloves
• 4 cm (thumb sized piece) fresh ginger, peeled and crushed
• 400ml coconut milk
• 4 tsp COOK ART Coriander, ginger & mango spice blend
• 450g diced chicken breast, skinless, boneless
• 200g sweet potato, cut into chunks, par boiled
• 200ml coconut cream
• 1 red bell pepper, chopped
• 50g sliced spring onions
• Schwartz Turmeric to colour
• Thai sticky rice to serve

What you do:

1. Heat the oil in a saucepan, fry the red onion with the garlic cloves and ginger for 3-4 minutes.
2. Add coconut milk and COOK ART spice blend and bring to a gentle boil. Add chicken breast and simmer for 20-25 minutes, or until chicken is cooked through and coconut milk has reduced.
3. Add sweet potato, coconut cream, chopped red pepper and sliced spring onions. Simmer for a further 5-10 minutes, or until sauce begins to thicken.

This page can be found at: http://www.secretsauce.co.uk/meat-poultry/chicken-recipes/thai-chicken-sweet-potato-curry/

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Schwartz

If you really enjoy cooking and have a passion for food, the new Schwartz COOK ART range will help to inspire you and allow you to create food that is noticeably and deliciously different.