Sweet potato curry

Name: sweet potato curry
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 500 g sweet potato; 2 el peanut oil; 300 g marinated Thai chicken fillet cube; 400 g Chinese wok vegetable coal and sugarsnaps; 400 ml coconut milk; 600 g 1 minute basmati rice

Curry of sweet potato, chicken breast, Chinese wok vegetable, coconut milk and basmati rice.

Ingredients

500 g sweet potato
2 el peanut oil
300 g marinated Thai chicken fillet cube

400 g Chinese wok vegetable coal and sugarsnaps
400 ml coconut milk
600 g 1 minute basmati rice

Directions

Peel the potatoes and cut them into cubes of 1 cm (brunoise).
Heat the oil in a wok or frying pan and fry the chicken breast cubes and potato cubes 2 min. Add the wok vegetable and stir fry for 1 min.
Add the coconut milk, bring to a boil and let it cook completely on low heat for 10 minutes. Season with pepper and salt.
In the meantime, heat the rice according to the instructions on the packaging. Divide the rice over the bowls and scoop the curry over it.