|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)
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
Looking for the perfect mashed potato recipe? Look no further! Taking just 5 minutes to prep this is easy for beginners!