Coconut Milk & Sweet Potato Curry
Ingredients (4 servings)
Chicken (cut into bite-size pieces) |
300 g |
S&B Oriental Curry Powder |
1 tsp |
Sweet potato (cut int bite-size pieces) |
200 g |
Spinach |
50 g |
Vegetable oil |
1 Tbsp |
Onion (minced) |
100 g |
Garlic (minced) |
1 clove |
Ginger (minced) |
1 clove |
Water |
400 ml |
Kidney beans (boiled canned) |
150 g |
S&B Golden Curry Sauce Mix 92g |
3 blocks (approx. 55 g) |
Coconut milk |
150 ml |
Nam pla (fish sauce) |
1 tsp |
Lime |
As needed |
Rice (brown rice, cooked) |
200 g x 4 |
Directions
- Cut the chicken into bite-size pieces, season with the S&B Oriental Curry Powder, and leave for 10 minutes.
Cut the sweet potato into bite-size pieces, put in water for a while, and drain.
- Blanch the spinach and cut into bite-size pieces.
- Put half of the amount of the vegetable oil in a pot, cook 【1】 until golden brown, and then remove them from the pot.
- Add the remaining oil in the pot, and stir-fry the minced onion, garlic and ginger over low heat.
- When the ingredients become fragrant, add 【3】, the kidney beans and water. Then, simmer over low heat for 8 to 10 minutes until the chicken and sweet potato are cooked.
- Turn off the heat. Add the S&B Golden Curry Mix, then stir until it is completely melted. Turn on the heat again, add 【2】, the coconut milk and fish sauce, and gently simmer.
- Pour 【6】 over the rice (brown rice), and serve with the lime.