Vietnamese chicken and sweet potato curry

• Boneless chicken thighs500 g
• Coconut milk (can)1 can
• Sweet potatoes500 g
• Carrots200 g
• Yellow onions150 g
• Garlic3 cloves
• Fresh ginger1 piece
• Fish sauce30 ml
• Long-grain white rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, curry powder, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Fish.

Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion, crush the garlic and grate the ginger. Fry in a tablespoon of oil in a large pan for 4 minutes.150 g yellow onions3 cloves garlic1 piece fresh ginger
2. Cut the chicken thighs into chunks and add with 2 tablespoons of curry powder. Cook for 4 minutes, stirring.500 g boneless chicken thighs
3. Peel the sweet potatoes and carrots and cut into chunks. Add them with the coconut milk, 300 ml of water, the fish sauce and a teaspoon of sugar.1 can coconut milk500 g sweet potatoes200 g carrots30 ml fish sauce
4. Simmer for 25 minutes, until the chicken is cooked through and the sweet potato is tender. Meanwhile cook the rice following the pack instructions.300 g long-grain white rice
5. Serve the curry in bowls with the rice.

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