1 tablespoon coconut oil
3 tablespoons green curry paste
125ml chicken stock
250ml coconut cream
4 kaffir lime leaves, torn
500g chicken breast fillets, cut into chunks
400g sweet potato, cut into chunks
Handful of green beans
1 tablespoon lime juice
Handful fresh basil leaves
3 green chillies, deseeded and sliced
Peel and chop the sweet potato, boil until cooked through, drain and set aside. Trim the green beans, set aside
Over a high heat, melt the coconut oil in a large pan. Brown the chicken pieces, then set them aside. In the remaining oil, cook the paste for 2 or 3 minutes, stirring constantly.
Add the stock, coconut cream, and lime leaves, reduce the heat. Cook for 6-7 minutes. Add in the chicken and cook for another 6 or 7 minutes, stirring constantly.
Add in the remaining ingredients and cook for a few more minutes.
To serve, top with the basil leaves and the chilli to taste.
Delicious with cauliflower rice