Ingredients
Main Ingredients
- Lemongrass
- Garlic
- Ginger
- Thai chilies
- Shallot
- Curry powder
- Turmeric
- Chilli flacks
- Chicken thighs
- Sweet potato
- Brown onion
- TCC Coconut cream
- Rice
- Lemon to garnish
Method
- Crush the lemongrass, garlic, ginger, Thai chilies and shallot together. Add the chilli flacks, curry powder, turmeric and oil and mix well
- Add the chicken and marinade for at least an hour. Overnight preferably.
- Pre heat oven to 240c cut the sweet potato to 2 cm chunks. Drizzle with oil and back until tender.
- Cool the rice in a rice cooker. Everyone should have one (they are a necessity in life)
- Chop the onion. In a large fry pan or wok place the marinated chicken into the pan add the onion and cook till tender.
- Add a little water if needed. Add the TCC Coconut cream and a little brown sugar. Simmer
- Add the baby spinach and sweet potato and stir until the spinach has wilted.
- Divide the rice between bowls. Top with the coconut curry and yoghurt. Add the lemon wedge...
Product used in recipe
- TCC - Premium Coconut Cream
- TCC - Light Coconut Cream
