This is my quick version. Well, quick in that I arrive home, throw the ingredients in a pot and then kick my shoes off and relax with a glass of wine…. Depending on the day I make this with chicken thighs or beef (oyster blade is my preference as it cooks faster than other slow cook meats)

Even though I use a curry paste I still add aromatics to the curry, if you are short on any of these just leave it out most will already be the ready-made curry paste. I have also been known to use other curry pastes if I don’t have any red curry paste.

Ingredients

1 large red onion chopped
3 cloves of garlic crushed
3cm ginger grated
3 tbsp vegetable oil
1-2 tbsp red curry paste (I use Garnisha as it has no added salt)
2 kaffir lime leaves (doubles)
4-6 chicken thighs or 1kg oyster blade cut into large cubes
1 400g tin of crushed tomatoes (optional and non traditional)
1 400g tin of coconut milk (not lite)
Sweet potato cut into cubes
1-2 tbsp Fish sauce (to taste, this will depend on the curry paste you used)
Asian greens chopped (pak choy, bok choy whatever is around)

Garnish

Red chilli deseeded and thinly sliced
Coriander handful

Instructions

Heat up a large heavy based pot and add the oil. Brown the meat and remove, may need to do this in batches.

Add a bit more oil if required, then add the onion, garlic, ginger and stir until soft. Add the curry paste and stir, then throw in the kaffir lime leaves.

Return the meat and stir to coat, then add the tomatoes and coconut milk. Bring to a boil and add the sweet potato.

Turn down to a simmer and put the lid on. Cook for about an hour to 1 ½ until the meat is tender. If using chicken then should be ready in less than an hour.

Serving

If you have made this in advance, let the aromatics sit in the pot until ready to serve.
Add the greens for the last 5 mins, serve with Jasmine rice, sprinkle with coriander and chilli.