Sweet potato chicken curry

Instructions

1 Heat oil in a wok over high heat. Add onion and chilli and cook for 1 minute or until fragrant. Add chicken and cook for 1 minute or until browned. Add curry paste and cook for 1 minute or until fragrant. Add coconut milk, fish sauce and ¾ cup water, stirring to combine.

2 Add sweet potato, courgette and snow peas, stirring to combine. Bring mixture to the boil, then reduce heat to low and simmer for 15 minutes.

3 Add chickpeas, spinach and coriander, stirring through to combine. Divide curry among four serving bowls and serve with poppadums.