Green chicken curry with sweet potatoes

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
4.3 3
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. 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. 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. 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. 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.

Nutrition Facts

KCAL
570 kcal
CARBS
28 g
FATS
33 g
PROTEINS
35 g