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:

Heat the oil in a saucepan, fry the red onion with the garlic cloves and ginger for 3-4 minutes.
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.
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.

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.