|Energy (Kcal) 550|
|Saturated Fat 14.9g||49%|
|Total Sugars 6.3g|
Boil the potatoes for 5 minutes, then drain.
Meanwhile, fry the chicken and onion in the oil for 7-8 minutes over a medium heat until browned then add the curry paste, coconut milk and potatoes.
Cover and simmer for 8 minutes, stirring occasionally.
Add the pak choi and continue cooking for 2 minutes. Garnish with chopped coriander before serving.
600g Smooth potatoes, cut into 3cm chunks
500g chicken breast, diced
1 onion, diced (250g)
1 tbsp oil
2-3 tbsp red Thai curry paste (50-75g
400ml tin coconut milk
235g pack pak choi, shredded (or use cabbage or kale)
Low sat fat
Enjoy authentic Malaysian flavours with this brilliant curry - Using prawns, cod and salmon, this is a fragrant and delicious dish with punchy aromatic flavours.
Spicy Spanish chicken & potato stew
Spice up your mid week with this delicious and super easy to make stew
This Chicken and Potato Pot is quick, easy and full of flavour, full of winter warmers.
This campaign was originally produced in the framework of a programme co-financed by the European Union