Chicken curry with sweet potatoes

Ingredients for 4 servings:

• 1 m.-sized sweet potatoes
• 500 g chicken breast fillet(s)
• 2 shallots
• 3 kaffir lime leaves
• 1 chili pepper(s)
• 4 stalks of basil
• 2 tbsp oil
• 400 ml coconut milk
• 2 tbsp curry paste
• 2 tbsp fish sauce
• 1 tsp palm sugar
• 1 tsp curry, for chicken
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and dice the potatoes, cover with water, and boil for 10 minutes. Drain and let drain. Meanwhile, cut the meat into bite-sized cubes. Peel and quarter the shallots. Wash the lemon leaves. Deseed and finely dice the chili pepper. Pluck the basil leaves from the stems. Heat the oil in a wok, fry the shallots, and remove them. Add a cup of coconut milk to the frying fat. Stir in the curry paste well and simmer over low heat for 2 minutes. Mix in the meat and potatoes. Gradually add the remaining coconut milk and 100 ml of water. Stir in the fish sauce, sugar, chicken curry powder, and lemon leaves. Then simmer over low heat for about 10 minutes, stirring occasionally. Stir in the chili peppers and basil, and season the chicken curry with salt.