– 2 green peppers – 2 onions – 1 clove of garlic – 3 sweet potatoes, peeled and chopped – 2 tbsp yellow curry paste – 1 tin of coconut milk – 4 chicken thigh fillets, chopped – 1 tbsp coconut oil – Salt
Optional: coriander
Preparation
Fry the onion and garlic in the coconut oil for around 5 minutes. Add the yellow curry paste and chicken and fry for another 5 minutes. Add the sweet potato and pepper and continue cooking.
Deglaze with the coconut milk and half a litre of water. Leave to simmer for around 20 minutes.
