|Sat fat 7g|
For this recipe you will need a medium-sized wok or large frying pan with deep sides.
Place the pan over a medium heat and cook the onion in the sunflower oil for 2-3 minutes until soft, stir in the green curry paste and continue cooking for a further 2 minutes. Add the potatoes, soy, coconut milk and water and bring to a simmer. Once simmering add the chicken and green beans and continue cooking for 15 minutes.
Finally mix the cornflour with 1tbsp of the sauce from the dish and then stir to thicken slightly. Finish with the chopped coriander and serve.
See this method in action in the accompanying video below. Discover more potato recipe videos on our video hub.
400g Smooth potatoes (such as Desiree) cut into small chunks (no need to peel)
1tbsp sunflower oil
1 onion, finely sliced
500g chicken breasts, cut into chunks
3tbsp green Thai curry paste
1 can reduced fat coconut milk
2tbsp soy sauce
100g French beans, cut in half
10g fresh coriander
An awesome potato stir-fry dish! Experience the fantastic combination of firey ginger and pepper flavours doused by soothing coconut milk.
Find out how to best cook your spuds to compliment this traditional lamb cutlets dish, you'll also find a stunning array of flavours and seasonings to take this simple dish to new heights.
A recipe created by Michel Roux Jr for British Sausage Week 2015
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