Sweet Thai Red Curry

When i make my fishcakes it has to be followed by a curry!

1 can coconut milk

Thai red curry paste

1 small sweet potato

Handful of Chestnut Mushrooms

1 red chillie

1 garlic clove

1 stick of lemon grass, bruised

1inch piece of galangal or ginger

2 shallots

Beef or Chicken, 250g

Fish Sauce and Sugar

Fry your shallots, galangal, lemon grass, garlic and red chillie in 1 tbsp of oil until it has all mixed together.

Next add 4 tbsp of Red Curry paste and fry for a couple of minutes.

Add your Coconut milk, and stir altogether until you have a red coloured liquid before finally throwing in your prepared chicken and vegetables, letting it all boil together.

Traditionally Thai's do not use salt and pepper, they season with Fish sauce and Sugar, so season to your liking remembering not to over do it with the fish sauce as it can be incredibly salty. 1tbsp should be more than enough.

It should only take around 30 minutes to cook, making sure the sweet potatoes are cooked all the way through.

I serve this with coconut rice.