Spicy chicken curry with bok choy and sweet potato

Name: spicy chicken curry with bok choy and sweet potato
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 150 g basmati rice; 1 toe garlic; 250 g sweet potato; 195 g chicken breast; 2 el peanut oil; 35 g green curry paste; 200 ml coconut milk light; 1 Scale Shanghai pak choi; 2 tomato

Curry with tender chicken, sweet potato, Shanghai paksoi, tomato and with it: basmati rice.

Ingredients

Directions

Bring a generous pot of water to the boil.
When the water boils, add the rice, bring to the boil again and cook on low heat for 10 minutes. Drain and leave covered until used.
Clean the garlic and cut finely. Peel the potatoes and cut them into cubes of 1 cm. Cut the chicken fillet into cubes.
Heat the oil in a frying pan and fry the curry paste for 2 minutes on low heat. Add the garlic, chicken fillet and potato cubes and fry for 3 minutes.
Add the coconut milk, bring to a boil and simmer for 7 minutes on low heat with the lid on the pan.
Meanwhile, clean the bok choy and cut into strips of 1 cm wide. Wash the tomatoes and cut into cubes of ½ cm (brunoise).
Add the white part of the paksoi to the curry and cook for 2 min on low heat with the lid on the pan.
Remove the pan from the heat and pour in the green of the bok choy and the tomato cubes.
Season with pepper and salt. Spoon the curry and the rice into deep bowls and serve.