This meal is perfect for lunch (meal 3)! It’s great to make up in a batch to have ready for on-the-go lunches. Enjoy!
 
PREP TIME:     15 mins

COOKING TIME:    20 mins

SERVINGS:    4

Nutritional Information:

Excellent source of vitamin A. Good source of niacin and vitamin C. Source of thiamin, folate, iron, zinc and magnesium. Food groups: meat, fruit, vegetables, miscellaneous. Per serve (when serves 4): 1453 kJ (347 cals) 20g protein 22g fat 17g carbohydrate

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:

1. Gently heat oil in a large saucepan. Add diced chicken and fry on all sides to seal.
2. Add curry paste and stir for 30 seconds. Add coconut milk, stock, fish sauce and agave nectar and stir to combine.
3. 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.
4. Stir in lime juice, salt and sweet basil leaves and ladle into bowls.
5. Garnish with roasted peanuts and shredded kaffir lime leaves.