On Sun, 09 Oct 2011 15:02:00 -0700, sf > wrote:

>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.
Thanks for the recipe. I'm going to try this.
Janet US