Chicken curry with sweet potatoes, beans and coconut milk

Name: Chicken curry with sweet potatoes, beans and coconut milk
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Sweet potatoes; 20 g fresh ginger; 1 Garlic clove; 2 Onions; 1–2 red chillies; 3 TABLESPOONS Oil; 1-2 TABLESPOONS green curry paste; 400 ml Poultry stock; 1 can(s) (425 ml) unsweetened coconut milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g green beans; 300 g Chicken filet; 5 Stem(s) Thai Basil; 2-3 TABLESPOONS Lime juice; 1 TABLESPOON demerara sugar

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Sweet potatoes
20 g fresh ginger
1 Garlic clove
2 Onions
1–2 red chillies
3 TABLESPOONS Oil
1-2 TABLESPOONS green curry paste
400 ml Poultry stock
1 can(s) (425 ml) unsweetened coconut milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g green beans
300 g Chicken filet
5 Stem(s) Thai Basil
2-3 TABLESPOONS Lime juice
1 TABLESPOON demerara sugar

Directions

1
Peel and wash the potatoes and cut them into approx. 2 x 2 x 2 cm cubes. Peel and finely dice ginger, garlic and onions. Wash the chilli pepper and cut into fine rings. Heat oil in a pot.
2
Add potatoes, onions, garlic and ginger and sauté for 3-4 minutes, turning several times.
3
Add the paste, sweat briefly, deglaze with stock and coconut milk. Simmer for about 5 minutes in an open pot at medium heat. Season well with salt and pepper.
4
In the meantime, clean and wash the beans and cut them into 4 cm long pieces. Wash the meat, dab dry and cut into cubes (approx. 2 x 2 x 2 cm). Add meat and beans to the curry, mix and cook covered for about 10 minutes at medium heat.
5
Wash basil, shake dry, pluck leaves from the stems and cut into strips. Add to the curry just before the end of the cooking time. Season curry with lime juice, salt and sugar. Arrange in deep bowls.