Thai curry with sweet potato, habanero and chicken thighs
Habanero peppers add a delicious rich flavour sensation to this Thai curry – perfectly seasoned to your taste. With creamy coconut milk, sweet potato, Massaman curry paste and a fresh twist of lime and coriander, this spicy dish is ready to serve in 35 minutes!
Cook the rice according to the instructions on the package.
Finely chop the onion. Halve the pepper lengthwise, remove the seeds and finely slice the flesh. Peel the sweet potatoes and slice into 1.5 cm cubes.
Heat a dash of oil in a wok over medium-high heat. Add the onion, habanero pepper and Massaman curry paste. Stir gently until the oil and curry are well mixed.
Add the coconut milk and bring to the boil.
Add the chicken and simmer for 5 minutes until the chicken is cooked. Add the soy sauce.
Add the sweet potatoes. Simmer for 20 minutes until the sweet potatoes are tender enough to your taste. Add 1-2 tablespoons of water if the sauce is too thick.
Finely chop the coriander and slice the lime into wedges.
Stir the roasted peanuts into the curry. Serve with the rice, coriander and lime wedges.
