|2 Tbs||vegetable oil|
|2 Tbs||sesame oil|
|1 Tbs||red thai curry paste|
|500 g||butternut — chopped|
|300 g||sweet potatoes — peeled,roughly chopped|
|750 ml||stock — vegetable or chicken|
|400 g||coconut milk — tinned|
|lemon juice — or fresh lime juice|
|2||chicken breast fillets — sliced|
|50 g||noodles — rice|
|sesame seeds — black, toasted|
Heat the vegetable and sesame oil in a saucepan. Stir in the curry paste and cook for several minutes to flavour the oil. Add the chopped vegetables, season with salt and pepper and stir to coat in the curry paste. Pour in the stock, cover partially with the lid and simmer on a medium high heat for 25-30 minutes.
Purée with an immersion blender until smooth. Add the coconut milk and a squeeze of lime juice to brighten the flavours. Add the chicken pieces and poach for about 8 minutes until cooked through. Serve with cooked noodles, sesame seeds and crunchy crisps.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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