Recipe: Thai Chicken Curry
We asked Zillah Brits, the resident chef and co-owner of Soet Treat in our Bellville showroom, to share her recipe for a Thai chicken curry with a kick.
550g chicken breast
250g cherry tomatoes
1 medium sized onion
1 medium sized red onion
3 medium sized peppers (all colours)
125g chopped mushroom
50g fresh chillies
125ml (1 tin) of coconut cream
400g grated sweet potato
30g garlic grated finely
30g ginger grated finely
50g freshly chopped coriander
Finely chop the onion and fry in olive oil, salt and pepper until translucent.
Add the garlic, ginger and chillies and allow to cook.
Cut the chicken breasts into strips and fry in olive oil until tender. Remove from the pan and keep to one side.
Fry the mushrooms and peppers until soft.
Add all the ingredients into one pot and add the coconut cream, grated sweet potato and cherry tomatoes. Simmer on a medium heat until the tomatoes are cooked.
Serve the curry on a bed of basmati rice, topped with fresh coriander and coconut flakes.