|Energy (Kcal) 550|
|Saturated Fat 14.9g||49%|
|Total Sugars 6.3g|
Boil the potatoes for 5 minutes, then drain.
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.
Add the pak choi and continue cooking for 2 minutes. Garnish with chopped coriander before serving.
600g Smooth 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)
The perfect fluffy, chunky cut chips with a delicious steak, topped off with a fruity salsa, perfect with the cajun seasoning. What better way to impress?
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
For a twist on a Saturday night takeaway without the noodles, why not try this delicious Potato Pad Thai recipe for a healthy treat night?
Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else!