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Joyce Edmondson
Sweet potato curry with chicken
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Ingredients
Directions
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Heat the wok oil and stir fry the potato cubes 2-3 minutes. Add the chicken and cook for 2-3 minutes.
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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.
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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.
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Sprinkle the curry with the coriander and serve with the chips and wedges of lime.
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Nutrition
1Calories
Sodium0% DV1.3g
Fat85% DV55g
Protein66% DV33g
Carbs30% DV89g
Fiber56% DV14g
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