Thai Potato and Chicken Curry Recipe by Jo Pratt

Thai potato and chicken curry recipe by Jo Pratt
Prep in Prep in:
5 mins
Cook in Cook in:
25 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 256 13%
Fat 6.8g 10%
Saturated Fat 5.6g 26%
Total Sugars 6.3g 7%
Salt 1.6g 27%

Method

If your children aren’t familiar with spicy food this is an ideal introduction, as it gives a mild to medium strength curry.

  1. Heat the oil in a large wok or frying pan and then gently sauté the onion for about 5 minutes until soft but not coloured.
  2. Add the curry paste, tomato purée, 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.
  3. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes before adding the baby corn and green beans to the curry.
  4. Continue cooking for 5-8 minutes until the vegetables are just tender, add the lime juice, garnish with the coriander and serve.

Ingredients

500g Smooth potatoes, such as Desirée, peeled and cut into 2-3cm chunks

1 tablespoon sunflower or vegetable oil

1 onion, peeled and chopped

1½ tablespoons prepared Thai red curry paste

1 tablespoon tomato purée

2 boneless chicken breasts cut into bite-size pieces

1 small red pepper, deseeded and cut into strips

1 tablespoon fish sauce

300g coconut milk

100ml hot low salt chicken stock

100g baby corn, halved

100g green beans, halved

Juice of ½lime

½ bunch of freshly chopped coriander

500g Smooth potatoes, such as Desirée, peeled and cut into 2-3cm chunks 1 tablespoon sunflower or vegetable oil 1 onion, peeled and chopped 1½ tablespoons prepared Thai red curry paste 1 tablespoon tomato purée 2 boneless chicken breasts cut into bite-size pieces 1 small red pepper, deseeded and cut into strips 1 tablespoon fish sauce 300g coconut milk 100ml hot low salt chicken stock 100g baby corn, halved 100g green beans, halved Juice of ½lime ½ bunch of freshly chopped coriander

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