spice paste ingredients in a blender or food processor and blend to a
thick pate. Set aside.
Cook the potato
in a pan of boiling, salted water for 8-10 minutes until tender. Drain and
Heat the oil in
a wok. Add the spice paste and fry over a gently heat, stirring for about
5 minutes, until softened but not colored. Stir in the curry powder,
turmeric and chili flakes and fry for a further 2 minutes.
Add the chicken
to the wok, stir to coat it evenly in the spice mixture and fry, stirring,
for 2 minutes. Add the stock, bring it to the boil, then reduce the heat
and simmer gently for 10 minutes or until most of the stock has
Stir in the
coconut milk, salt and pepper and cook the curry gently, stirring
occasionally, for a further 10 minutes. Stir the cooked sweet potato into
the curry and heat through for 3-4 minutes. Taste and adjust the seasoning
if necessary. Garnish the curry with spring onion slices and serve.
This is a
delicious Vietnamese curry with a sweet flavor due to the addition of the
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