Gluten & Dairy Free

SERVES :

4

This is really easy and delicious plus it is very versatile. I have used chicken and sweet potato here but you can make it veggie if you want or add something other than sweet potato, just replace the chicken and sweet potato with anything you like in roughly the same quantities and keep all the other ingredients the same.

RECIPES TITLE :

Vietnamese (Anything Goes) Curry

Prep time :

Cook time :

Total time :

35 mins

Author :

Your Healthy Self

Recipe type :

Vegetarian Mains

Ingredients :

• 1 tbsp oil
• 2 onions, peeled and chopped
• 1 red (or green) chilli, deseeded and cut into fine shreds
• ½ tbsp ground turmeric
• 1 can coconut milk
• 1½ tbsp light brown muscovado sugar (any brown sugar will do)
• 600g sweet potato, peeled and cubed
• 4 large or 8 small chicken thigh fillets (approx 600g) or use breast if easier.

Instructions :

1. Heat the oil in a large frying pan and cook onions for a few minutes.
2. Add the chilli and ground spices then cook for another minute.
3. Add the coconut milk, sugar and sweet potato, simmer gently until potato is almost cooked.
4. Cut chicken into chunks, add to the pan and cook for 10-15 mins until chicken is cooked through.
5. Serve with brown rice and any veg you like.