Ingredients

Instructions

1. 1
   Heat oil in a large saucepan over medium high heat. Add garlic, chilies, ginger and curry paste and sauté for 2-3 minutes, stirring frequently, until fragrant.
2. 2
   Add chicken stock, coconut milk, sweet potato and lemongrass. Stir and bring to a boil. Cook for 15 minutes or until potatoes are tender.
3. 3
   Add chicken and cook for 5-10 minutes or until chicken is cooked. Remove lemongrass stalk, if used. Stir in lime juice, sugar and fish sauce, adjusting to taste, as needed. Serve warm topped with optional cilantro.