Yellow Curry Chicken Cottage Pie

womensweeklyfood.com.au

Noelle Eliza Reid Bott

1.25 kg chicken thigh fillets, cut into 4cm pieces

2 tbsps vegetable oil

1 large (500g) leek, sliced thinly

2 cloves garlic, crushed

⅓ cup (100g) yellow curry paste

2 tbsps plain flour

3 cups (750ml) chicken stock

1 cup (250ml) coconut cream

3 makrut lime leaves, torn

2 tbsps lime juice

2 tbsps fish sauce

1 cup (120g) frozen peas

400 gram can baby corn, drained

½ cup Thai basil leaves, plus extra to serve

2 tbsps shredded coconut, toasted

subheading: Sweet potato & coconut mash:

1.5 kg orange sweet potatoes, peeled, cut into 3cm pieces

½ cup (125ml) coconut cream

2 tsps finely grated fresh ginger

1 tbsp fish sauce

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