Chicken curry with sweet potatoes, beans and coconut milk

Ingredients for 4 servings:

• 200 g sweet potatoes
• 20 g ginger
• 1 clove(s) garlic
• 2 onions
• 2 chili peppers
• 3 tbsp oil
• 400 ml vegetable stock
• 1 tbsp curry paste, yellow
• 1 can coconut milk
• 150 g green beans
• 300 g chicken fillet(s)
• 5 stalks of Thai basil
• 2 tbsp lime juice
• 1 tbsp brown sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Wash the chicken fillet and pat dry. Then cut into small pieces. For an Indian touch, make a marinade with a little salt, pepper, lime juice, one of the two chilies (or half if using only one chili), and brown sugar. Marinate the meat in the marinade for about 30 minutes and let it rest. Peel and wash the potatoes and cut into cubes approximately 2 x 2 x 2 cm. Peel and finely dice the ginger, garlic, and onions. Wash the chili and finely slice them. Heat the oil in a pan. Add the potatoes, onions, garlic, and ginger to the pan and sauté for 3-4 minutes, stirring frequently. Add the paste, sweat briefly, and deglaze with the stock and coconut milk. Simmer over medium heat for about 5 minutes. Season generously with salt and pepper. Trim and wash the beans and cut them into pieces approximately 4 cm long. Add the marinated meat and beans to the curry, stir, and cover. Cook over medium heat for about 10 minutes. Wash the basil, shake dry, pluck the leaves from the stems, and slice. Add to the curry shortly before the end of the cooking time. Season the curry with lime juice, salt, and sugar. Serve in deep bowls. Approx. 390 kcal per serving.