1. Bring a pan of water to the boil, add the rice and cook
according to the pack instructions.
2. Heat the oil in a frying pan, add the chicken pieces
and cook for 5 minutes, turning regularly until brown
all over. Add the onion and stir fry for another 5
minutes until softened.
3. Stir in the Thai paste and cook for a minute before
adding the coconut milk. Bring to the boil and
simmer for 5 minutes. Add the sweet potato and
peas and cook for around 2 minutes until the potato
4. Stir in the peanut butter and season to taste. Serve
the satay with the rice alongside, scattered with
coriander and a lime wedge.
Sweet Potato and Chicken Satay Curry
Serves 4 Prep time 5 minutes Cook time 17 minutes