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:
- 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.
I just made a variation of this for lunch and it was just what I was wanting! I literally said, I want Thai food and I have this sweet potato I need to use for lunch-I wonder if DAMY has anything and “BOOM!” there it was! Thank you!
I just made this for a quick late lunch… absolutely delicious. I didn’t do the crushed peanuts or kaffir lime leaves, I used 2 chicken breasts and 1 big sweet potatoe to make a big pot full. Can’t wait for my Dad and sister to try as it is so flavoursome and creamy… yum!
That is great!!! thank you for sharing!!! Have a great day!