Creepy Coconut Curry For Halloween

• 1 tbsp vegetable oil
• 16 None chicken drumettes
• 1 None large onion, thinly sliced
• 1/2 cup red curry paste
• 1 lb sweet potato, peeled, cut into chunks
• 14 oz can coconut milk
• 1/2 cup chicken stock
• 1 bunch broccoli, cut into florets, stems sliced
• 8 oz can pineapple pieces
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 8 oz cherry tomatoes, halved
• None None basil leaves, to serve

1. Heat half the oil in a wok or large frying pan on high and cook chicken, in two batches, 4-5 mins, turning, until golden all over. Transfer to a plate. Heat remaining oil in same pan and stir-fry onion 3-4 mins, until golden. Add curry paste and cook, stirring, 1 min, until aromatic. Add sweet potato, coconut milk and stock. Return chicken to wok and simmer, partially covered, 8-10 mins, until chicken is just cooked and sweet potato is tender. Mix in broccoli and pineapple and simmer, uncovered, 2-3 more mins. Stir in fish sauce, brown sugar and lime juice. Add tomatoes, top with basil leaves and serve immediately.

vegetable oil, chicken, onion, red curry, sweet potato, coconut milk, chicken stock, broccoli, pineapple, fish sauce, brown sugar, lime juice, cherry tomatoes, basil

Taken from recipes-plus.com/api/v2.0/recipes/24878 (may not work)