Delicious chicken Thai green curry


kwv_pic_Chicken Asian Chilli Sweet Patato (Small File Size) Celebrity and TV personality chef Mynhardt Joubert presents this light and subtle version of Thai green curry paired with roasted sweet potato is packed with flavour. INGREDIENTS 100ml of canola oil 2 large sweet potatoes cut length wise into chips 1 large tablespoon of green curry paste 2-3 fresh green chilies, deseeded and roughly chopped 2 teaspoons chopped fresh ginger 3-4 cloves garlic, chopped or crushed 1 teaspoon dried fine coriander  1/2 teaspoon of dried fine cumin  2 handfuls of fresh coriander leaves, roughly chopped 1 cup of chicken stock  4 chicken breasts 1 teaspoon of sugar 1 tin of coconut milk 100g tender stem broccoli  100g mange tout One tablespoon of fish sauce  Juice and rind of one lime  Fresh basil and coriander Handful of sprouts METHOD Place the sweet potatoes on a roasting tray and toss with 50ml of canola oil and season with salt and pepper bake until golden brown for about 25 to 30 minutes. In a food processor add the curry paste, chillies, ginger, garlic, dried coriander, cumin and a dash of chicken stock. Blend until a paste has formed. Add 50ml of the oil to a pan or wok and quick fry the paste. Add the chicken and sugar and caramelise together. Add the rest of the chicken stock, coconut milk and heat through. Add the mangetout and broccoli with the fish sauce, lime juice and rind and cook until it starts to bubble then remove from the heat. Serve in large soup bowl with sweet potato chips and garnish with fresh basil and coriander and sprouts. Chef’s tip: Joubert says that he finds pairing wine with Asian food and flavours one of the easier pairings to do. Some wines like barrel fermented chenins, oaked chardonnays, gewurtztraminers and moscatos just call out for something interesting and flavourful and love the complexity of flavour layered Asian foods. “taste, taste and keep on tasting until you find your match, a bit like real love…”

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