This recipe appeared in the Waitrose Christmas Cookbook 2009 and they have kindly allowed me to add it to my blog.
I am a great fan of both Thai and Vietnamese food and this one certainly ticked all the boxes.
This is a typical curry from that region of the world and you can find in the streets of Saigon many similar curries. This can be served with fragrant rice or maybe a crusty baguette to mop up the lovely sauce.
I have done some small changes to adapt it for a thermal cooker.
- 1tbsp groundnut oil
- 2 onions, peeled, halved and sliced
- 1 red chilli, halved, deseeded and cut into fine shreds
- 1tbsp ground coriander
- ½ tbsp ground turmeric
- 400ml can Coconut Milk
- 1 ½ tbsp light brown muscovado sugar
- 600g sweet potato, peeled and cubed
- 8 Chicken Thigh Fillets, about 700g
- Handful of fresh basil leaves, torn
- Heat the oil in the inner pot and cook the onions over a medium heat until coloured, about 3-4 minutes.
- Add the chilli and ground spices then cook for another minute, stirring a little.
- Add the coconut milk, sugar and sweet potato. Bring to just under the boil.
- Cut the chicken into chunks and add to the stew. Bring to boil.
- Turn down the heat and simmer for 5 minutes.
- Cover and put the inner pot into the insulated outer container.
- Put on the lid and cook for 1 to 2 hours. Longer will not matter.
- When ready to serve check the seasoning and stir in the basil leaves.
- Serve with boiled rice or crusty bread.
I hope you enjoy this recipe