450g chicken breast
1 tbsp oil
1 tbsp red curry paste
1/4 cup peanut butter
1/2 cup coconut milk
3 tbsp fish sauce
2 tbsp lime juice
2 tbsp brown sugar
1 tbsp hot chili sauce
2 tbsp chopped peanuts
4 sweet potatoes
1 avocado
lime
peanuts
Heat oil in a small pot and add the curry paste. Stir until fragrant - about a minute or so. Add next 7 ingredients (peanut butter through chopped peanuts) and cook until the peanut butter is completely melted, and everything has reduced a bit.
Place the chicken and the peanut sauce in the slow cooker and cook on LOW for ~8hours. Shred the chicken and mix it into the sauce.
Meanwhile, bake the sweet potatoes in the oven at 200C for about 45 minutes depending on size (they need a little less than normal baked potatoes of the same size).
Serve with sliced avocado, peanuts and lime juice on top.
The Verdict
Unfortunately I wasn't really a fan of this dish. The sweetness of the sweet potatoes did not mesh well with the taste of the peanut chicken. I decided to serve the leftovers as a wrap, which improved the taste somewhat, but I still wasn't too impressed. Also, the fish sauce STINKS!! You cannot taste it at all (fortunately!), but it really, really doesn't smell nice, which meant that I was less than enthused about this dish before I even tried it. Ah well - can't win them all.
Unfortunately I wasn't really a fan of this dish. The sweetness of the sweet potatoes did not mesh well with the taste of the peanut chicken. I decided to serve the leftovers as a wrap, which improved the taste somewhat, but I still wasn't too impressed. Also, the fish sauce STINKS!! You cannot taste it at all (fortunately!), but it really, really doesn't smell nice, which meant that I was less than enthused about this dish before I even tried it. Ah well - can't win them all.
