Creamy chicken & kumara curry

1 tblspn oil
500g boneless chicken thighs, cut into large chunks
500g red kumara
onion, sliced
1/4 cup red curry paste
400g tin coconut cream
3/4 cup water
1 tablespoon fish sauce
2 tablespoons chopped basil leaves

Heat the oil in a frying pan. Add the chicken and cook it over a high heat until it is golden brown.

Reduce the heat to medium, add the onion to the pan and cook it for a further 3-4 minutes.

Add the red curry paste and cook for another minute.

Add the red kumara, coconut cream, water and fish sauce. Simmer for 20 minutes or until the kumara is soft.

Stir in the basil.

Serve with rice and green beans.

Serves 4.