Green chicken curry with sweet potatoes

Name: Green chicken curry with sweet potatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Sweet potatoes; 20 g fresh ginger; 2 Onions; 1 Garlic clove; 1-2 Chillies, 3 tablespoons oil; 1-2 TABLESPOONS green curry paste; 400 ml Poultry broth; 1 can(s) (400 ml) unsweetened coconut milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g green beans; 300 g Chicken filet; 3 Stem(s) Thai basil; 2-3 TABLESPOONS Lime juice; 1 TABLESPOON demerara sugar

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Sweet potatoes
20 g fresh ginger
2 Onions
1 Garlic clove
1-2 Chillies, 3 tablespoons oil
1-2 TABLESPOONS green curry paste
400 ml Poultry broth
1 can(s) (400 ml) unsweetened coconut milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g green beans
300 g Chicken filet
3 Stem(s) Thai basil
2-3 TABLESPOONS Lime juice
1 TABLESPOON demerara sugar

Directions

1
Peel, wash and cut the sweet potatoes into approx. 2 cm pieces. Remove the peel from the ginger, dice ginger very finely. Peel onions and garlic, dice everything finely. Wash the chilli pepper and cut into thin rings with the seeds.
2
Fry the prepared ingredients in hot oil for 3-4 minutes. Stir in curry paste, sauté briefly, add stock and coconut milk. Let it boil down for about 5 minutes. Season with salt and pepper.
3
Wash and clean the beans and cut them into pieces of about 4 cm. Wash the meat, dab dry and cut into approx. 2 cm cubes. Add meat and beans to the curry and cook everything for about 10 minutes at medium heat.
4
Wash Thai basil, shake dry, pluck leaves, cut into strips and add shortly before the end of cooking time. Season curry with lime juice, salt and sugar.