Serves 4-6
Ingredients:
- 2 large cloves garlic, minced
- 500g yacon, peeled and cut in 2cm pieces
- 500g orange sweet potato, peeled and cut in 2cm pieces
- 2 boned, skinned, chicken breast halves, cut in 2cm cubes
- 1 400ml can coconut milk
- 2-3 teaspoons Thai green curry paste
- 2 Tablespoons Thai fish sauce
- 2 teaspoons sugar
- ½ cup vegetable broth or water
- 250g green beans
- 2 shredded kaffir lime leaves (optional)
- ¼ cup shredded fresh basil leaves
- 2 tablespoons chopped coriander
Method:
Prepare and chop all ingredients before you begin cooking. Take a large lidded frypan and place it on medium high. Most coconut milk will have a heavy layer of cream that rises to the top. This is a good cooking oil, scoop out a spoonful and place in pan. Add garlic and stir, as soon as you smell the garlic cooking, add yacon and sweet potato, cook for five minutes, stirring several times. Add chicken, coconut milk, curry paste, fish sauce, sugar and kaffir lime. Stir well. Turn heat down to medium low and cover. Cook gently for five minutes and add broth and green beans. Continue cooking for ten minutes. Stir in basil. If beans and sweet potato are tender and cooked, remove from heat. Taste and add more curry paste if needed or more broth if sauce seems dry. Stir in coriander and serve. Total cooking time is 20-25 minutes.