Red Thai Chicken and Potato Curry Recipe

Red Thai chicken and potato curry recipe
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 550
Fat 22.3g 25%
Saturated Fat 14.9g 49%
Total Sugars 6.3g
Salt 0.6g 10%

Method

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.

Ingredients

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)

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)

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