Red thai curry with sweet potato and cous cous.
1 large chicken breast
Half cup cooked sweet potato.
Quarter cup diced papaya.
i cube palm sugar.
Juice of 1 lime plus zest.
1 can TCC coconut milk or cream
2 tablespoons Valcom red thai curry paste.
Dash Squid Brand fish sauce.
1 small onion diced.
1 teaspoon diced ginger.
2 garlic cloves, diced.
Bunch of coriander.
Sprigs of red chilli or pepper for garnish.
Saute onion, ginger, diced coriander roots and garlic with a small amount of oil.
Add curry paste and cook through.
Add diced coriander stalks, mashed sweet potato, papaya and coconut milk (or cream for a creamier sauce).
Add dash of fish sauce and lime juice and zest from one lime finely diced plus one palm sugar cube (or one teaspoon of palm sugar)Sweet and sour.
Cook on low simmer for twenty minutes.
Check balance of sauce: should be sweet, salty and sharp from lime juice and zest. Adjust if necessary.
Prepare cous cous as per instructions on packet or serve with rice if that is preferred.
Slice chicken breast into thin slices.
"Velvet" chicken by rubbing in small amount of cornflour.
Shake of excess flour and place chicken in sauce.
Cover on low simmer for 8 minutes.
Serving - put rice or cous cous on serving plate. Heap chicken on top of rice/cous cous. Add sprigs of coriander and chilli or red pepper strips.
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