Ingredients

• 1 tsp olive or rapeseed oil


• 2 garlic cloves, chopped


• 1 red chilli, deseeded and chopped


• 2cm chunk root ginger, chopped


• 1 stalk lemongrass, bashed


• 1 x 25g pack coriander, leaves and stalks chopped separately


• 2 tbsp red Thai curry paste

Warm the oil in a expansive pan. Include the garlic, chilli, ginger, lemongrass, coriander stalks and curry glue and cook for 2 - 3 minutes until the smells are discharged. Include the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are delicate. Evacuate the lemongrass and dispose of. Carefully exchange to a blender and barrage until smooth. In the event that solidifying, for best comes about solidify at this point, something else as an simpler alternative solidify total formula.

Return to the pot, include the chicken and cook tenderly for 5 - 10 minutes or until the chicken is cooked through. Blend through the lime juice, sugar and angle sauce, diffuse with the coriander clears out and serve.