The Express group of newspapers has its very own, limited edition recipe book, Express Chef Recipe Collection, with a compilation of almost 200 family favourite recipes from our readers across the Eastern Cape province.
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Jill’s Thai chicken and sweet potato
Ingredients
- 1 litre chicken stock
- 500 ml grated sweet potato
- 1 medium onion (finely chopped)
- 1 tsp Robertson’s Thai spice
- 3 chicken breasts (filleted, thinly sliced)
- 400 ml coconut milk
Preparation
Step 1: Pour chicken stock into a pot and add sweet potato.
Step 2: Lightly fry the onion with the Thai spice and the chicken.
Step 3: Add to the above mixture and bring to the boil.
Step 4: Reduce heat.
Step 5: Adjust the seasoning.
Step 6: Add the coconut milk; don’t let it boil.
Step 7: Garnish each serving with a swirl of cream, a sprinkling of cayenne pepper and some chopped lemon grass or fresh coriander.
