1 onion, peeled and diced
1 teaspoon each: crushed garlic, grated fresh ginger
2 teaspoons green curry paste, or to taste
2 chicken breasts, cut into bite-sized pieces
2 large orange kumara, cut into bite-sized pieces
400ml chicken stock
1 small tin coconut cream (165ml approx)
Toasted cashews, fresh coriander, boiled green beans to serve
Heat the oil in a large saucepan or wok-style frying pan.
Add the onion, garlic, ginger and green curry paste and sauté for a few minutes until fragrant and the onion is soft.
Add the chicken and kumara and cook for 2 minutes. Add the stock and simmer for 10-15 minutes until the kumara is tender and the chicken is cooked.
Reduce the heat and stir in the coconut cream. Serve with the cashews, coriander and green beans.
TIPIf you like your creamy juices a little more saucy, thicken the stock with 2 teaspoons of corn flour, mixed with 2 tablespoons water and add the mixture before the coconut cream.