Thai Chicken & Sweet Potato Curry

Name: Thai Chicken & Sweet Potato Curry
Prep time: 10 min
Cook time: 25 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tablespoon oil; 5 tablespoons Thai yellow curry paste; 500 g chicken thigh fillets, cut into 3 cm pieces; 300 g sweet potato, cut into 3 cm pieces; 2 cups (500 mL) boiling water; 1 pot Continental Stock Pot Sensations Chicken Stock Pot; 1 cup (250 mL) canned light coconut milk; 1 tablespoon fish sauce; 1 tablespoon palm sugar or brown sugar; 150 g green beans, trimmed, halved; 4 cups steamed jasmine rice, to serve

A fragrant mild chicken curry that is the perfect go-to for a fast, flavorful mid-week dinner.

25 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

1 tablespoon oil
5 tablespoons Thai yellow curry paste
500 g chicken thigh fillets, cut into 3 cm pieces
300 g sweet potato, cut into 3 cm pieces
2 cups (500 mL) boiling water
1 pot Continental Stock Pot Sensations Chicken Stock Pot
1 cup (250 mL) canned light coconut milk
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
150 g green beans, trimmed, halved
4 cups steamed jasmine rice, to serve

Heat oil in a wok, or large deep frying pan, over medium-high heat. Add curry paste and chicken. Cook, stirring occasionally, for 5 minutes. Add sweet potatoes. Cook, stirring occasionally, for 2 minutes.
Add water and stock pot. Bring to the boil, stirring. Reduce heat to medium low and cook, uncovered, for 10 minutes.
Stir in coconut milk, fish sauce, sugar and green beans. Bring back to the simmer, then cook for a further 5 minutes or until sweet potatoes and beans are tender. Serve with rice.