Thai Chicken Curry with sweet potato crisps and coconut rice

Posted: March 8, 2011 in Curry

I’m always looking for a meal midweek that will go the distance and provide enough to feed 4 starving mouths another meal. I don’t mind spending a bit more time on preparation if it spares me an evening of cooking. Don’t get me wrong I LOVE cooking, but after a full day at work and a child tired after day care, it’s nice to not have the pressure to put a meal on the table, once in a while. I was very impressed with tonight’s dinner, which came from My Kitchen Rules. I hope you enjoy it as much as we did.

I really need to add a bit of time on the end for presentation! Generally it goes like this though…. everyone smells the food cooking, time ticks on and no one wants to wait for me to pretty up a dish, least of all our toddler! You do know though that this blog is by a very busy working mum! So keep that in mind 😉 I do.

Thai Chicken Curry with Coconut Rice and Sweet Potato Chips
Recipe By: My Kitchen Rules 2011
Serving Size: 4
Main Ingredient:
Categories: Curry

-= Ingredients =-
1 tablespoon peanut oil
500 mililiters coconut milk
2 kaffir lime leaves
1 tablespoon fish sauce
1 tablespoon brown sugar
1 brown onion ; chopped
6 chicken thigh fillets ; chopped coarsely
2 Lebanese eggplants ; sliced thickly
1 carrot, finely chopped
1 zucchini, finely chopped
1 can bamboo shoots ; drained
fresh ; coriander and sliced chilli
curry ; paste
1 teaspoon coriander roots
1 cm piece fresh ginger
3 eschalots, chopped
1 lemongrass stalk ; finely chopped (white part only)
2 long red chillies
5 cloves garlic
1 teaspoon ground cumin
1 teaspoon crushed black pepper
1 tablespoon coriander seeds
1 tablespoon fish sauce
1 teaspoon grated palm sugar
coconut ; rice
375 mililiters water
250 mililiters coconut milk
1 1/4 cups long grain rice
fried ; sweet potato chips
1 sweet potato ; peeled
Salt ; and pepper
peanut ; oil

-= Instructions =-
1. To make curry paste, process all ingredients to form a smooth paste.
2. Heat oil in a wok. Cook curry paste, stirring, for about 5 minutes, until fragrant. Stir in coconut milk. Add kaffir lime leaves, fish sauce, sugar and onion. Bring to boil. Add chicken. Simmer for 10 minutes. Add eggplants and carrot. Simmer for further 10 minutes, stirring occasionally, until vegetables are almost tender. Add zucchini and bamboo shoots. Simmer for a further 5 minutes.
3. At this stage season to taste – if it is too hot, add a little more coconut milk. If it is too salty, add a little sugar. If it is not salty enough, add a little more fish sauce.
4. To make coconut rice, bring water and coconut milk to a boil. Add rice. Stir to combine. Bring to a boil. Simmer, covered, for about 20 minutes or until liquid has been absorbed. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork.
5. To make sweet potato chips, thinly slice potato using a vegetable peeler. Deep fry slices in small batches until crisp. Drain on absorbent paper. Season with salt.

  1. Heather Ferguson says:

    I made Trail Couscous Salad from MKR and really enjoyed it. We hadn’t had couscous before that. MKR have a good list of recipes to try.
    Really like your Sweet Potato Chips, when the deep fryer is out, they are on the menu quite often. I noticed you cook yours in peanut oil. Sounds good to me. Would give them a completely different flavor.
    Tonight we having your Slow Cooked Apricot Chicken.

  2. Heather Ferguson says:

    Oops, make that Butter Chicken With Ease!

  3. Alison says:

    This looks great!

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