Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3521 / 904
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry chicken
Chop the chicken breast into bite-size pieces. Heat a non-stick pan over a medium-high heat with a drizzle of vegetableoil. Once hot, add the chicken with a pinch of salt and cook for 5 min or until browned all over. Transfer the chicken to a plate. Reserve the pan.
Peel the sweet potatoes and chop them into bite-size pieces. Peel and finely chop the onion. Peel and finely grate the ginger (tip: use a spoon to peel the ginger).
Add the onion to the reserved pan and fry over a medium-low heat for 5-7 min until softened. Once softened, add the garlic paste, red curry paste(spicy!) and ginger and fry for 1 min further. Add the sweet potatoes, measuredwater, soy sauce, peanut butter, coconut milk and lime leaves and simmer (don't boil) for 15-18 min, covered, or until the potatoes are tender.
4 Prep garnishes
Meanwhile, slice the lime into wedges. Finely slice the spring onion and redchilli. Roughly chop the peanuts.
5 Add chicken
Once the sweet potatoes are tender, return the chicken breast to the pan and cook for a final 3 min.
Remove the curry from the heat and add the juice of the lime and the honey. Serve in bowls and garnish with the chopped peanuts, redchilli(spicy!) and spring onion.