Wednesday, August 7, 2013

Sweet Potato and Chicken Thai Green Curry


This week's recipe pick for Wednesdays with Donna Hay is from a book that I don't own, Off the Shelf. But I found a blogger who had written about it and so I adapted the recipe I found.

I can't wait to be reunited with my blender and full kitchen; we are in temporary housing in Singapore since we moved here. In my limited kitchen I only have two burners and no oven. So I decided to boil the sweet potatoes in one pot and make the curried chicken in another pot. When the sweet potatoes were done I drained them and combined them with the curry. On another occasion I would like to make the Thai green curry paste myself, but for now a jarred version was delicious.


Check out what the other members of the blogging group made:

What is your favourite jarred or ready-made ingredient?

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Comments (5)

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Glad you enjoyed this. I agree that it was good for convenience and it was very filling with the rcie - but just no wow factor for me.
1 reply · active 623 weeks ago
Ah, yes, a weeknight, "good enough" meal, then.
Oh, yes, yours looks great...and I can't believe you are accomplishing all these in temporary housing without your proper kitchen equipment! I didn't even try, I just figured I would catch up when we all became united again. So now I'm caught up. This was a nice recipe, and one I would make again as I love the health benefits of the ingredients.
My recent post Wednesday with Donna Hay: Leek, Ricotta, and Mushroom Frittata
1 reply · active 618 weeks ago
I'm impressed by how quickly you managed to get caught up. You cooked so many items! Wow.
Glad you enjoyed this. I agree that it was good for convenience and it was very filling with the rcie - but just no wow factor for me.

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