Ingredients: 1 large onion (chopped) 1 kg chicken fillet (large cubes) 1 teaspoon crushed garlic 400g packet cubed sweet potato 400g packet cubed butternut 1 can coconut cream 2 packets Woolworths Massaman curry paste 1 cup water 2-4 tablespoon fish sauce 1 punnet oyster mushrooms 1 punnet baby corn (sliced in halves) 1 tablespoon maizena (corn flour) mixed with a little water. salt and pepper (to taste) Juice of 1 lime
Garnish: 1 cup fried peanuts 2 teaspoon tempered sesame seeds 2 sliced fried red chillies fresh coriander 1 lime cut in wedges
1. In a wok, fry the onion for a few minutes in a little vegetable oil. 2. Add the garlic, curry pastes and chicken and stir until starting to cook. 3. Add the butternut, sweet potato and corn. 4. Add the coconut cream, water and fish sauce. 5. Stir in and push everything down so that it’s covered by the liquid. 6. Bring to the boil with the lid on, then reduce to a medium heat and simmer for about 30 minutes. 7. Saute mushrooms. Add to pot. 8. Add the maizena (corn flour) mixture and cook for 5-10 minutes with the lid off until thickened a little and vegetables are cooked through. 9. Grind in salt and pepper to taste, and mix in lime juice. 10. Garnish with chillies, sesame seeds, peanuts, coriander and lime. 11. Serve over jasmin (or basmati) rice.