|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
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.
A smattering of watercress adds a fresh taste to this flavoursome mix of spuds, peas, tomatoes and ham hock. This is fantastically easy but packs a tasty and fulfilling punch.
Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.
Quick and easy to rustle up, this delicious jerk chicken dish makes a great midweek meal. You can always replace the chicken for beef or a vegetarian option.
This campaign was originally produced in the framework of a programme co-financed by the European Union