Thai chicken and sweet potato curry

This easy, healthy and delicious Thai red curry dish is packed with ginger, garlic, lemongrass and fresh coriander.

Serves: 4
Prep time: 15 mins
Cooking time: 25-30 mins

2 lemongrass stalks
50g butter
6 shallots, thinly sliced
3 garlic cloves, crushed
4 skinless chicken breasts, cut into thick strips
2.5cm piece of ginger, grated
1 large sweet potato, cut into chunks
400ml fromage frais and coconut essence
150ml chicken stock
2 tbsp granular sweetener
1-2 tbsp Thai red curry paste
1tbsp fish sauce
1tbsp light soy sauce
100g mangetout, shredded
Fresh coriander, to serve

1. Remove the tough outer leaves from the lemongrass and discard. Bash the stalks with a rolling pin to flatten slightly, then very finely chop.
2. Melt the butter in a large frying pan or wok. Add the shallots, garlic and chicken and stir-fry over a high heat for 3-4 mins until the chicken is browned. Add chopped lemongrass and the remaining ingredients (except the mangetout and coriander) and bring to the boil. Reduce the heat to a simmer for 15 mins.
3. Sprinkle over the mangetout and simmer for a further 5 mins or until the sweet potatoes are tender.
4. Season to taste and serve with steamed jasmine rice and sprinkle with fresh coriander leaves

www.canderel.uk.com

More recipes:
Sweet potatoes with Thai prawns and coconut
Chicken in coconut milk broth
Thai yellow curry with squash and green peas

Where to next?
Back to the Canderel shape-up plan
More low-fat recipes

Got your own recipe? Send it to us and we'll publish the best
Save money on food with our coupons. Simply cut them out and take them to the shops with you.