Ingredients: 1 tablespoon oil 1 onion (chopped) 1 teaspoon ground garlic ½ teaspoon ground ginger 2 tablespoon Thai red curry paste 2 orange flesh sweet potatoes (peeled and chopped) 2 large carrots (peeled and chopped) 1 teaspoon salt 1 teaspoon fresh ground black pepper 3 cups water 1 tin coconut milk (reserve a little to drizzle on top)
Chicken- 2 large chicken fillets (cubed) 1 tablespoon oil 2 tablespoon Thai red curry paste 1 teaspoon red ginger garlic masala ½ teaspoon chilli powder ½ teaspoon dhana jeeroo powder ½ teaspoon lemon pepper ½ teaspoon salt
Method: 1. Heat oil, add red curry paste, masala & spices. Add chicken. Cook till done & leave aside. 2. Heat the oil in a deep pot over medium heat. 3. Add in the onion and sauté. 4. Add in garlic, ginger, red curry paste, salt & pepper and sauté. 5. Add in sweet potatoes, carrots & water. 6. Reduce heat to low & simmer until vegetables are tender. 7. Pour everything into a blender, add coconut milk and puree. 8. Add cooked chicken. 9. Check seasoning. 10. Serve with chilli cashews, coriander and lime wedges.