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.

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.

Ingredients

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

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

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