michelle picker cooks

A lovely sweet Thai style curry.

For this curry I used a ready-made massaman paste. Fry 2-3 tablespoons of curry paste with 2 finely sliced kaffir lime leaves in a little oil until fragrant then add a large peeled and diced sweet potato and a little stock. Cover and cook on low heat until the sweet potato is just starting to soften. Now add 2 onions sliced into wedges, 1 kilo (2 pounds) of chicken breasts (cut into large chunks), 2 cups of coconut milk and 1 tablespoon of fish sauce. Leave the lid off and  cook as slowly as possible as this will ensure very tender chicken. When the chicken is just cooked add whole roasted peanuts. Serve with a fresh Thai style salad.