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Chicken and sweet potato red curry

Chicken and sweet potato red curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Whip up this Asian feast in no time with a well-stocked pantry.
  • 2 teaspoons peanut oil
  • 300g Steggles chicken thigh fillets, trimmed, chopped
  • 1 brown onion, halved, thinly sliced
  • 2 tablespoons red curry paste
  • 400ml can coconut milk
  • 1 cup chicken stock
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon lime juice
  • 250g orange sweet potato, peeled, cubed
  • 425g can baby corn, drained, halved
  • ½ cup frozen peas
  • 225g can pineapple pieces, drained
  • Steamed jasmine rice and fresh coriander leaves, to serve
  1. Heat oil in a large saucepan over high heat. Cook chicken, stirring, for 4 to 5 minutes or until golden. Add onion. Cook, stirring, for 2 minutes or until onion has softened. Add curry paste. Cook, stirring, for 30 seconds or until fragrant.
  2. Add coconut milk, stock, fish sauce, sugar and lime juice. Add sweet potato. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until potato is tender. Add corn, peas and pineapple. Cook for 5 minutes or until chicken is cooked through and vegetables are tender.
  3. Top with coriander. Serve with rice.
Timesaver shortcut: You could serve curry on noodles. Heat 250g dried vermicelli noodles following packet directions.
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