by Amy Lee
What You Need:
- 1 tsp. coconut oil
- 1 tbsp. red curry paste
- 17.5 oz (500g) potatoes, peeled, chopped
- 4 cups (1l) chicken stock
- 3/4 cup (180ml) coconut milk, can
- 17.5 oz (500g) sweet potatoes, peeled, chopped
- 2 chicken thighs (8oz/230g), skinless, boneless, chopped
- 2 tbsp. fish sauce
- 1 lime, juiced
- chili flakes, to serve
- 4 tbsp. coriander, chopped, to serve
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