Creamy chicken & kumara curry
1 tblspn olive oil
500g boneless chicken thighs, cut into large chunks
500g red kumara
onion, sliced
1/4 cup red curry paste
400g tin low-fat coconut milk
3/4 cup water
1 tablespoon fish sauce
2 tablespoons chopped basil leavesHeat the oil in a frying pan. Add the chicken and cook it over a high heat until it is golden brown.
Reduce the heat to medium, add the onion to the pan and cook it for a further 3-4 minutes.
Add the red curry paste and cook for another minute.
Add the red kumara, coconut milk, water and fish sauce. Simmer for 20 minutes or until the kumara is soft.
Stir in the basil.
Serve with rice and green beans.
Serves 6.
500g boneless chicken thighs, cut into large chunks
500g red kumara
onion, sliced
1/4 cup red curry paste
400g tin low-fat coconut milk
3/4 cup water
1 tablespoon fish sauce
2 tablespoons chopped basil leavesHeat the oil in a frying pan. Add the chicken and cook it over a high heat until it is golden brown.
Reduce the heat to medium, add the onion to the pan and cook it for a further 3-4 minutes.
Add the red curry paste and cook for another minute.
Add the red kumara, coconut milk, water and fish sauce. Simmer for 20 minutes or until the kumara is soft.
Stir in the basil.
Serve with rice and green beans.
Serves 6.
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