Ingredients:
300g gold sweet potato – peeled and cut into a small dice
300g uncooked skinless chicken breast – diced
2 tsp peanut oil or lightly flavoured olive oil
1 x 400 ml tin light coconut milk
1 cup chicken stock
2 level tbs Thai green curry paste
1 tbs Thai fish sauce
1 tbs agave nectar
pinch of salt (optional)
Juice from 1/2 lime
1/2 cup fresh sweet basil leaves
1 tbs chopped roasted peanuts and kaffir lime leaves to serve
Instructions:
Gently heat oil in a large saucepan. Add diced chicken and fry on all sides to seal.
Add curry paste and stir for 30 seconds. Add coconut milk, stock, fish sauce and agave nectar and stir to combine.
Return mixture to a gentle simmer, add sweet potato, partly cover and continue to simmer for approximately 15 minutes or until sweet potato is tender.
Stir in lime juice, salt and sweet basil leaves and ladle into bowls.
Garnish with roasted peanuts and shredded kaffir lime leaves.
