|Energy (Kcal) 256||13%|
|Saturated Fat 5.6g||26%|
|Total Sugars 6.3g||7%|
If your children aren’t familiar with spicy food this is an ideal introduction, as it gives a mild to medium strength curry.
Prepare the onion, heat the oil in a wok or frying pan and then gently sauté the onion for about 5 minutes. You want it soft but not coloured.
Meanwhile prepare the potatoes, green beans, baby corn and red peppers.
Add the curry paste, tomato puree, diced potatoes, chicken and red pepper to the onion stirring the mixture for a couple of minutes then adding in the fish sauce, coconut milk and 100ml water.
Bring the mixture to a gentle simmer and cook uncovered for 15 minutes before adding the baby corn and green beans to the curry.
Continue cooking for 5-8 minutes until the vegetables are just tender and just before serving finish by stirring in the lime juice and coriander.
500g Smooth potatoes, such as Desiree, peeled and cut into 2-3cm chunks
1 tbsp sunflower or vegetable oil
1 onion, chopped
1 ½ tbsp Thai red curry paste
1 tbsp tomato puree
2 chicken breasts cut into bite-size pieces
1 small red pepper, cut into strips
1 tbsp fish sauce
300g coconut milk
100ml low salt chicken stock
100g baby corn, and 100g green beans halved
Juice of 1/2 lime
½ bunch of coriander, chopped
Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing
Switch on that Slow Cooker and impress your friends with this buffalo-style Potato and Chicken recipe. Served with homemade slaw' and a wedge salad, this dish is sure to please any crowd!
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
This is a great way of using up your leftover spuds! Serve up as a snack in traditional pizza fashion with a smattering of nutritional toppings including potatoes and broccoli layered on top.
This campaign was originally produced in the framework of a programme co-financed by the European Union