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Ingredients:
2 tbsp. Mae Ploy Green Curry Paste
1 cup Chaokoh Coconut Milk
1 kg. Sweet potato, peeled and diced
2 tbsp. Cooking oil, sprinkle
1 tbsp. Cooking oil, sauté
4 pcs. Chicken breast fillet
1 cup Chicken stock
4 Kaffir lime leaves, shredded
1/3 cup Coriander (cilantro) leaf
2 tsp. Coconut Sugar Rounds
1 tsp. Baby Brand Fish Sauce
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Place the sweet potato in a baking dish and sprinkle with the oil.
3. Bake for 25 minutes or until golden and soft.
4. Heat a large frying pan over high heat, sear chicken 3 minutes each side until brown, set aside.
5. Sauté Mae Ploy green curry paste with oil for 2 minutes.
6. Add the chicken fillet, the stock, Chaokoh coconut milk, palm sugar, fish sauce and kaffir lime leaves.
7. Simmer for 15 minutes or until the chicken is tender.
8. To serve, place the sweet potatoes on plate and top with chicken.
9. Spoon over the green curry sauce and sprinkle with the coriander leaves.
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