Thursday, 25 April 2013


I joined project #RecipeSwap, hosted by Laura at The Mrs Makes. The point of the swap is to send someone a recipe for them to try out, and visa versa. I was matched with Sarah, and a few weeks ago, a parcel arrived for me at work. It was a recipe for Thai Chicken & Sweet Potato Curry. It came with a pot of Red Thai Curry paste. As I opened the envelope, this wonderful scent of the spices emerged. I couldn't wait to try it. I showed Corey the recipe when I came home for lunch.

"Isn't that really spicy?"

I am a wimp when it comes to anything too spicy. I come from a family of people who can eat incredibly hot curry, but my taste buds weep at the thought. As Sarah had gone to the effort of thinking of a recipe for me, I was determined to at least try it. So, last week Monday, we went to the shops to get the rest of the ingredients. I came home and started cooking. The aroma from the wok was mouth wateringly lovely. I added one tbsp of the paste to the mix stirred and tried it.

"I thought you said this was spicy. This isn't spicy at all!"

"Aren't you supposed to use the whole pot? That's what I did when I made it. You're not supposed to use it all in one go, are you?"

I added another tbsp, and waited until it was cooked. The taste lived up to the smell, the meal tasted so good we both went back for seconds. I enjoyed it so much that I tried a bit of the paste in some soup I made a few days later (tastes just as good!) and bought some more when we went shopping on Monday. It took about half an hour to make, including preparation, so it was the perfect after work meal.

Here's the full recipe!

Thai Chicken & Sweet Potato Curry

Barts lemongrass past (3tsp)
50g Butter
6 Shallots (sliced)
3 crushed garlic cloves
 4 skinless chicken breasts, cubed
2.5 cm ginger (grated)
1 large sweet potato (cubed)
400ml coconut milk
2 tbsp sugar
1-2 tbsp red Thai curry paste
1tbsp fish sauce
1tbsp soy sauce
100g mange tout (shredded)

Melt butter in frying pan. Add shallots, garlic & chicken. Stir fry for 3-4 min until chicken browned. Add lemongrass plus all remaining ingredients (except mange tout) & bring to the boil. Reduce heat to simmer for 15 mins. Sprinkle with mange tout  cook for further 5 min or until sweet potato is tender. Season curry to taste. Serve sprinkled with fresh coriander and steamed jasmine rice as a side.

I couldn't find any fish sauce, and used basmati rice instead of jasmine rice, but it worked just as well!


  1. YAY! So happy you liked your meal :)


    1. It's definitely one I'll be making again!

  2. A 'yay' from me too! So glad you liked it :-)


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