|Energy (Kcal) 496|
|Sat Fat 9g|
Boil the potatoes in slightly salted water for 5 minutes with the lid on and then drain.
Heat the oil in a large casserole dish or large frying pan with deep sides.
Add the onion, cinnamon and chilli and cook until the onions have softened.
Now add the cubed chicken and continue frying until the chicken turns white. Pop in the potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water, bring to the boil then reduce to a simmer and cook for 15 minutes. Stir in the kale and cook for a further 5 minutes and serve with chopped unsalted peanuts.
400g Smooth potatoes (such as Desiree), cut into 2 ½ cm cubes
450g chicken breast, cut into chunks
2 red onions, roughly chopped
2tbsp ground nut oil
1 can reduced fat coconut milk
3tbsp massaman curry paste
5 kaffir lime leaves
1 cinnamon stick
1tbsp fish sauce
1 red chilli, de-seeded and chopped
50g unsalted peanuts to serve
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
Vegetarian Thai potato noodle cleansing broth with basil and lemongrass
Mix up your recipe bank with this deliciously healthy vegetarian Thai vegetable cleansing broth with spiralized potato noodles. Enjoy!
This campaign was originally produced in the framework of a programme co-financed by the European Union