Sweet potato… I’m a big fan. Except for the fact that they cook much quicker than a regular potato, the sweet potato (the name says it all) has a totally different taste. You can find them in most supermarkets these days but for the orange version you have to get lucky.
Our Appie has sadly the white variety (purplish on the outside) but a little searching will definitely get you the orange ones. There is not a big difference in taste but I like the look of the orange ones better and well maybe the taste is just a bit better too.
In this curry we used chickenthigh meat. Which is so much tastier than regular chicken filet! Since recently we have a Turkish supermarket here who sells this meat (and as it turns out the AH now sells it as well!) Because well, let’s be honest; the meat is delicious but with the bones still in it becomes a bit of a hassle to remove them all (I’m lazy) and definitely not my favorite job.
Chicken thigh meat is a lot cheaper than chicken fillets to no reason to get those. But you can ofcourse use those here if you want!Print
The kaffir lime leaves in this dish give it a very specific taste. You can usually find them in the chinese supermarket either fresh or in the freezer. I always keep a large bag in my freezer as no curry is complete without it!
- 4 tbsp red curry paste
- 500 gr chicken thigh fillet, roughly chopped
- 1 tbsp grated ginger
- 8 kaffir lime leaves (or djeroek poeroet), lightly bruised
- 500 ml coconutcream
- 500 ml chicken stock
- 700 gr orange sweet potatoes, peeled and cut into cubes
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 hand coriander leaves
- 1 hand mint leaves
- 2 springonions, cut into little rings
- pandan rice to serve
- Put a large pot on medium heat. A big wok with an antistick service is ideal. First ad the curry paste and bake this until it becomes fragrant. Make sure you do not burn it! Ad the meat and keep stirring this for about 4 minutes. Make sure the curry paste gets around the chicken meat. Add ginger, kaffirlime, coconut cream and the stock and leave to simmer for about 20 minutes.
- Add the sweet potatoes and leave to simmer for another 15 minutes or until the meat and the potatoes are both done.
- Stir the lime juice, fish sauce and sugar at the last minute through the mix.
- For serving you put the curry into deep plates and serve with the rice and the fresh herbs on or next to the curry