Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or wok over medium heat.

2. 2

   Add 4 minced garlic cloves and 2 thinly sliced medium shallots to the pot and sauté for 2 minutes until fragrant.

3. 3

   Stir in 2 tablespoons of red curry paste, 2 tablespoons of fermented soybean paste, 1-inch sliced galangal, and 1 bruised lemongrass stalk, cooking for 3 minutes until aromatic.

4. 4

   Add 300 grams of sliced chicken breast and cook for 5 minutes until lightly browned.

5. 5

   Pour in 400 ml of coconut milk, add 500 grams of cubed sweet potato, 3 torn kaffir lime leaves, 1 tablespoon of fish sauce, and 1 tablespoon of palm sugar, then bring the mixture to a simmer.

6. 6

   Reduce the heat to low, cover, and cook for 15-20 minutes, or until the sweet potato is tender, stirring occasionally.

7. 7

   Stir in 0.5 cup of fresh Thai basil leaves just before serving.