Creepy Coconut Curry For Halloween - cooking recipe

Ingredients

1 tbsp vegetable oil
16 None chicken drumettes
1 None large onion, thinly sliced
1/2 cup red curry paste
1 lb sweet potato, peeled, cut into chunks
14 oz can coconut milk
1/2 cup chicken stock
1 bunch broccoli, cut into florets, stems sliced
8 oz can pineapple pieces
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
8 oz cherry tomatoes, halved
None None basil leaves, to serve

Preparation

Heat half the oil in a wok or large frying pan on high and cook chicken, in two batches, 4-5 mins, turning, until golden all over. Transfer to a plate. Heat remaining oil in same pan and stir-fry onion 3-4 mins, until golden. Add curry paste and cook, stirring, 1 min, until aromatic. Add sweet potato, coconut milk and stock. Return chicken to wok and simmer, partially covered, 8-10 mins, until chicken is just cooked and sweet potato is tender. Mix in broccoli and pineapple and simmer, uncovered, 2-3 more mins. Stir in fish sauce, brown sugar and lime juice. Add tomatoes, top with basil leaves and serve immediately.