On Sat, 8 Oct 2011 21:50:18 -0700, "Bob Terwilliger"
> wrote:

> I posted recipes for Malay-Style Chicken and Sweet Potato Stew with Coconut
> Milk, Ginger, and Chiles; for Beef Tagine with Sweet Potatoes; and for
> Shrimp Tostadas with Sweet Potatoes in a single post back in 2009; the
> Message ID is >

I've been making a chicken, sweet potato and coconut curry that I
found at the BBC. It's delicious too. I leave the lentils out
because I don't think they contribute much/anything to the dish.

Chicken, Sweet Potato and Coconut Curry
http://www.bbcgoodfood.com/recipes/1...-coconut-curry

Serves 2-4

Ingredients

1 tbs sunflower oil (I use canola)
2 tsp mild curry paste (double this)
2 large boneless, skinless chicken breasts cut into bite-size pieces
(I used thigh)
2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
1 medium-sized onion cut in eights (cut in half and quarter each half)
4 tbsp red split lentils
300ml chicken stock (1.5 cups)
400ml can coconut milk (14 oz can)
175g frozen peas (3/4 cup)


Directions

1. Heat the oil in a deep frying pan or wok, stir in the curry paste
and fry for 1 minute. Add the chicken, sweet potatoes and lentils and
stir to coat in the paste, and then pour in the stock and coconut
milk. Bring to the boil, and then simmer for 15 minutes.

2. Tip in the peas, bring back to the boil and simmer for a further
4-5 minutes.

Season to taste before serving.

--

Never commit yourself to a cheese without having first examined it.
T.S. Eliot