Ingredients
- 4 tablespoons Green curry paste
- 330ml Coconut cream
- 300 grams sweet potato
- 400 grams Chickpeas
- 227 grams Valcom water chestnuts
- 50 ml peanut oil
Method
- Fry curry paste in peanut oil
- Add coconut milk
- Add chickpeas
- Add sweet potato previously cooked in air fryer.
- Add water chestnuts
- Slow cook for 55 minutes or longer if time allows
- Serve with roti bread and rice
Product used in recipe
- Valcom - Valcom Bamboo Shoot Slices
