Spicy Chicken Curry
200 g sweet potato
150 g Basmati rice
1 tablespoon garlic powder
2 tablespoons green curry paste
200 ml coconut milk
125 g bean sprouts
Olive oil, peper and salt
What to do
Preheat the oven to 200 degrees. Cut the sweet potato into small cubes. Coat with 1 tablespoon of olive oil, salt and garlic powder and bake for 25 minutes.
Prepare the rice as indicated on the package.
Heat 1 tablespoon of olive oil in a deep pan and fry the spicy chicken pieces until golden brown.
Remove the spicy chicken from te pan and heat 1 tablespoon of olive oil. Fry the green curry paste for 2 minutes. Stir continuously.
Add coconut milk, bean sprouts and sweet potato. Cover and let simmer for 5 minutes.
Add the spicy chicken to the curry and serve with rice.