Thai Red Chicken & Sweet Potato Curry

Found a few different recipes online, made a few tweaks and made my own version last night.

I'll say that it serves 4, but they are big portions so maybe you could get 6 out of it

575g skinless boneless chicken breasts, diced
1 tsp ground chilli/chilli flakes
400ml coconut milk (I used full fat cos I couldn't find a low fat version when I went shopping, but apparently they do exist)
2 rounded tbsp red thai curry paste
2 medium sweet potatoes, peeled & diced
1 tsp mixed dried herbs (you could use fresh if you like)
1 medium onion, sliced
1 OXO chicken stock cube - make into 300ml stock, or use your own stock.
175g frozen peas
2 cloves garlic, pressed
1 tsp light soy sauce
1/2 tsp ground ginger (you could use fresh)
1 tsp lemon juice

Dry fry the chilli flakes & mixed herbs for 1 minute over a low-medium heat, then add the curry paste. Fry for another minute.

Add the sliced onion and mix well. I kept the pieces of onion quite large and they went all soft and gooey after cooking

Fry for another minute then add the garlic, soy sauce, lemon juice, ginger and mix well.

After another couple of minutes add the coconut milk and stock, stir well.

Add the chicken & sweet potato and simmer for 25 mins or so until the sweet potato can be easily mashed with a fork and the chicken is cooked through.

Add the frozen peas in the last 5 minutes of cooking time.

I also used a tablespoon of arrowroot to thicken it a little at the end.

I didn't brown the chicken first, but you could try it and see what happens.

MFP calculates this total meal as: 1930 calories, 134g carbs, 99g fat, 3934 sodium, 21g fiber.

As we had this between two of us twice, we had this down as a quarter of that, but if you do it for 6 then it'll work out less.

Per quarter portion: 483 calories, 34g carbs, 25g fat, 984 sodium, 21 fiber.

Served with basmati rice last night, and it was absolutely gorgeous! I could probably leave out the chicken and cut the sweet potato a little larger next time for a veggie option!