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!
700grorange sweet potatoespeeled and cut into cubes
2tbsplime juice
1tbspfish sauce
1tbspbrown sugar
1hand coriander leaves
1hand mint leaves
2springonionscut into little rings
pandan rice to serve
Instructions
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