Ingredients

• 1 teaspoon oil
• 1 tablespoon red curry paste
• 500 g potatoes
• 1 liter chicken broth
• 200 ml coconut milk
• 500 g sweet potatoes
• meat from 2 chicken legs without bones and skin or 1 fillet
• 2 tablespoons fish sauce
• 1 lime
• chili pepper or chili flakes
• fresh cilantro

Preparation

1. In a wide and larger pot over oil, sauté the curry paste for a moment, stirring with a wooden spoon.
2. Add peeled potatoes cut into cubes and broth. After boiling, simmer for about 10-15 minutes until potatoes are tender.
3. Blend everything (e.g. in an immersion blender), return to the pot.
4. Add peeled sweet potatoes cut into cubes and coconut milk and bring to a boil. Then add chicken meat cut into small pieces and simmer for about 10-15 minutes, until sweet potatoes are tender. Stir from time to time in between.
5. At the end add fish sauce and lime juice. Serve with chopped chili pepper (or chili flakes) and cilantro.