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


  1. 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.
  2. Blanch the spinach and cut into bite-size pieces.
  3. Put half of the amount of the vegetable oil in a pot, cook 【1】 until golden brown, and then remove them from the pot.
  4. Add the remaining oil in the pot, and stir-fry the minced onion, garlic and ginger over low heat.
  5. 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.
  6. 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.
  7. Pour 【6】 over the rice (brown rice), and serve with the lime.