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Thai butterfly chicken curry
Thai butterfly chicken curry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Kid-friendly chicken curry: Mild & comforting curry for little ones.
Ingredients:
  • 87.50 gm massaman curry paste
  • 400g can coconut milk
  • 48.80 gm fish sauce
  • 32.00 gm brown sugar
  • 1 garlic clove, crushed
  • 2cm piece fresh ginger, finely grated
  • 0.63 gm ground cinnamon
  • 127.50 gm salt reduced chicken style liquid stock
  • 300g orange sweet potato, peeled, cut into 3cm pieces
  • 500g chicken breast fillets, thickly sliced
  • 1 green onion, thinly sliced
  • 21.00 gm lime juice
  • Steamed jasmine rice, to serve
Instructions:
  • In a heated wok, stir in curry paste and cook until fragrant, about 1 minute. Add coconut milk, fish sauce, sugar, garlic, ginger, cinnamon, and stock. Simmer, stirring occasionally, until well combined.
  • Combine the potato and chicken in the pot, cover, and simmer for 15 to 20 minutes until the chicken is cooked and the potato is tender. Mix in the onion and lime juice. Serve alongside rice.

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