Does anyone have the recipe for Keith Floyds Thai chicken with sweet potatoes?
Ingredients For the curry 1 tbsp vegetable oil 2 banana shallots, finely sliced 2 tbsp Thai green curry paste 400ml/14fl oz coconut milk 1 tsp fish sauce 4 chicken thighs, boneless and skinless 250g/9oz sweet potatoes, peeled and halved 125g/4½oz pea aubergines (available at some supermarkets or Asian grocers) 1 lime, juice only salt and freshly ground black pepper For the rice 250g/9oz Thai jasmine rice 1 stalk lemongrass, lightly crushed 500ml/18fl oz water handful fresh coriander, leaves only, to serve Method 1. For the curry, heat a large deep lidded frying pan or wok until hot, then add the vegetable oil and the shallots. Stir fry for one minute, then add the curry paste and stir fry for a further minute. 2. Add the coconut milk and bring to the boil. 3. Add the fish sauce, chicken thighs, sweet potatoes and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes, or until the chicken is completely cooked through and the potatoes are tender. Add the
