Chicken, Carrot And Sweet Potato Curry - cooking recipe

Ingredients

1 1/2 lb chicken thigh fillets, diced
1 1/2 tbsp Thai curry powder
2 tbsp vegetable oil
1 None large onion, sliced
3 cloves garlic, minced
2 inches fresh ginger, peeled, finely sliced
2 tsp dried chili flakes
1 stalk lemongrass, white part only, bruised
1 lb sweet potatoes, peeled, chopped
4 None carrots, chopped
3 cups chicken stock
1 cup coconut cream
None None fish sauce, to taste
None None sugar, to taste
None None fresh mint leaves, for garnish
None None steamed white rice, to serve

Preparation

In a large bowl, combine chicken and curry powder. Cover and marinate for 30 mins.
Heat oil in a heavy-bottomed saucepan over high heat. Saute onion for 2-3 mins, until tender. Add garlic, ginger, chili flakes and lemongrass. Cook, stirring, for 30 seconds. Add chicken and cook until browned all over. Add vegetables, stock and coconut cream. Bring to a boil then reduce heat to medium and simmer, covered, for 15-20 mins, until vegetables are tender.
Season with fish sauce and sugar to taste. Sprinkle with mint and serve with steamed white rice.