Sweet potato curry with chicken

Heat the wok oil and stir fry the potato cubes 2-3 minutes. Add the chicken and cook for 2-3 minutes.

Put in the wok vegetable, bok choy and curry paste and bake for about 2 minutes. Pour in the coconut milk and simmer for 7-8 minutes at a low setting.

Heat the frying oil to 180ºC. Fry the slices of sweet potato in the oil in 3-4 minutes brown. Let the chips drain on kitchen paper and sprinkle with salt.

Sprinkle the curry with the coriander and serve with the chips and wedges of lime.