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Ingredients
- 1 tbsp. olive oil
- 1 onion, diced
- 1 jalapeño pepper, deseeded, sliced
- 3 cups (390g) sweet potato, peeled, cubed (about 3 medium)
- 1 tbsp. Thai red curry paste
- 3 cups (700ml) chicken stock
- 1x 14 oz. (400ml) can coconut milk, full fat
- 4 servings simple shredded chicken
- 4 tbsp. coriander, chopped
- chili flakes, to garnish
Prep Time:
10
Minutes
Directions
Cook Time:
20
Minutes
- Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, until the onion is soft and translucent.
- Add the sweet potatoes, curry paste, and chicken stock. Mix and bring to a boil, then reduce the heat to a simmer for about 10 minutes, until the potatoes are tender.
- Take off the heat and allow it to cool slightly. Then using an immersion blender blend until smooth. Finally, add in the coconut milk, and heat over medium heat for 3-4 minutes.
- To serve, divide between bowls, top with shredded chicken, and garnish with chopped coriander and chili flakes.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
