Thai Chicken and Potato Curry

Thai chicken and potato curry recipe
Cook in Cook in:
25 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£2.29
Per Serving %RI
KCALS 391
Protein 32g
Fat 14g
Sat fat 7g
Carbs 32g
Sugar 6g
Fibre 5g
Salt 1.6g

Method

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.

Ingredients

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

200ml water

1tsp cornflour

100g French beans, cut in half

10g fresh coriander

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 200ml water 1tsp cornflour 100g French beans, cut in half 10g fresh coriander

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