Description
Coconut Chicken and Sweet Potato, made almost like a sweet curry without the spice, just hints of ginger.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium sweet potato, diced
- 2 shallots, finely diced
- 2cm piece of ginger, finely diced
- 1 tablespoon coriander stems, finely chopped
- 400ml coconut milk
- 300g chicken pieces (thigh is best)
- 2 teaspoons fish sauce
- 1 cup baby spinach leaves
- 1/2 cup chopped peanuts and coriander to garnish
- Steamed rice to serve
Instructions
In a large frypan add the coconut oil over medium heat. Add the potato, shallots, ginger and coriander and cook, stirring occasionally for about 8 minutes, until the vegetables begin to soften.
Add the coconut milk and chicken, then simmer gently on low for 15 minutes to cook the chicken and thicken the sauce.
Once done, stir through the fish sauce and spinach and serve over rice garnished with peanuts and coriander leaves.
Notes
For a creamier sauce use coconut cream.