This Asian inspired green Thai chicken curry from TV personality and well-known chef, Mynhardt Joubert promises to tickle the taste buds


  • 100ml canola oil
  • 2 large sweet potatoes cut length wise into chips
  • 1Tablespoon of green curry paste
  • 2-3 fresh green chilies, deseeded and roughly chopped
  • 2t chopped fresh ginger
  • 3-4 cloves garlic, chopped or crushed
  • 1t dried fine coriander
  • ½t of dried fine cumin
  • 2 handfuls of fresh coriander leaves, roughly chopped
  • 1 cupchicken stock
  • 4 chicken breasts
  • 1t sugar
  • 1 tin coconut milk
  • 100g tender stem broccoli
  • 100g mange tout
  • 1T fish sauce
  • Juice and rind of one lime
  • Fresh basil and coriander
  • Handful of sprouts


  1. Place the sweet potatoes on a roasting tray and toss with 50ml canola oil and season.
  2. Bake until golden brown (for about 25 to 30 minutes).
  3. In a food processor add the curry paste, chillies, ginger, garlic, dried coriander, cumin and a dash of chicken stock. Blend until a paste has formed.
  4. Add 50ml of the oil to a pan or wok and quick fry the paste. Add the chicken and sugar and caramelise together.
  5. Add the rest of the chicken stock and coconut milk and heat through.
  6. Add the mangetout and broccoli with the fish sauce, lime juice and rind and cook until it starts to bubble then remove from the heat.
  7. Serve in large soup bowl with sweet potato chips and garnish with fresh basil and coriander and sprouts.

*The chicken can easily be substituted with prawns or any other seafood.