Chicken, Carrot And Sweet Potato Curry

• 1 1/2 lb chicken thigh fillets, diced
• 1 1/2 tbsp Thai curry powder
• 2 tbsp vegetable oil
• 1 None large onion, sliced
• 3 cloves garlic, minced
• 2 inches fresh ginger, peeled, finely sliced
• 2 tsp dried chili flakes
• 1 stalk lemongrass, white part only, bruised
• 1 lb sweet potatoes, peeled, chopped
• 4 None carrots, chopped
• 3 cups chicken stock
• 1 cup coconut cream
• None None fish sauce, to taste
• None None sugar, to taste
• None None fresh mint leaves, for garnish
• None None steamed white rice, to serve

1. In a large bowl, combine chicken and curry powder. Cover and marinate for 30 mins.
2. Heat oil in a heavy-bottomed saucepan over high heat. Saute onion for 2-3 mins, until tender. Add garlic, ginger, chili flakes and lemongrass. Cook, stirring, for 30 seconds. Add chicken and cook until browned all over. Add vegetables, stock and coconut cream. Bring to a boil then reduce heat to medium and simmer, covered, for 15-20 mins, until vegetables are tender.
3. Season with fish sauce and sugar to taste. Sprinkle with mint and serve with steamed white rice.

chicken thigh, curry powder, vegetable oil, onion, garlic, ginger, chili flakes, stalk lemongrass, sweet potatoes, carrots, chicken stock, coconut cream, fish sauce, sugar, mint, white rice

Taken from recipes-plus.com/api/v2.0/recipes/33679 (may not work)