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Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 1-2 tablespoons Thai yellow curry paste
- ¼ teaspoon ground turmeric
- 420 ml (14½ fl oz/1 2/3 cups) coconut milk
- 300 g (10½ oz) potatoes, peeled and cubed
- 250 g (9 oz) orange sweet potatoes, peeled and cubed
- 250 g (9 oz) boneless, skinless chicken thighs, diced
- 2 makrut (kaffir lime) leaves
- 2 teaspoons fish sauce
- 2 teaspoons soft brown sugar
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 large handful coriander (cilantro) leaves
- 60 g (2¼ oz/ 1/3 cup) roasted peanuts, roughly chopped, to garnish
Method
1. Heat the oil in a large heavy-based saucepan or wok and cook the onion until softened. Add the curry paste and turmeric and stir for 1 minute, or until aromatic.
2. Stir in the coconut milk and 250 ml (9 fl oz/1 cup) water and bring to the boil. Reduce the heat and add the potato, sweet potato, chicken and makrut leaves. Simmer for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
3. Stir in the fish sauce, sugar, lime juice and zest and coriander leaves. Garnish with the peanuts to serve.
