Red Thai Chicken and Potato Curry

Ingredients

• 600g potatoes, cut into 3cm chunks
• 500g chicken breast, diced
• 1 onion, diced (250g)
• 1 tbsp oil
• 2-3 tbsp red Thai curry paste (50-75g)
• 400ml tin coconut milk
• 235g pack pak choi, shredded (or use cabbage or kale)

Method

1. Boil the potatoes for 5 minutes, then drain.
2. Meanwhile, fry the chicken and onion in the oil for 7-8 minutes over a medium heat until browned then add the curry paste, coconut milk and potatoes.  Cover and simmer for 8 minutes, stirring occasionally.
3. Add the pak choi and continue cooking for 2 minutes.  Garnish with chopped coriander before serving.
4. Potato Tip: Maris Piper or Desiree potatoes are ideal for this dish, but any variety will work.
5. Coriander leaves to serve (optional)

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