Per Serving | %RI |
---|---|
Energy (Kcal) 550 | |
Fat 22.3g | 25% |
Saturated Fat 14.9g | 49% |
Total Sugars 6.3g | |
Salt 0.6g | 10% |
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)
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
Low sat fat
High protein
High fibre
Whether you're hosting a dinner party or cooking for the family, this Spanish-inspired one-pot is a simple but delicious crowd-pleaser that won't disappoint.
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
A scrumptious potato salad recipe which binds the fantastic flavours of bacon, egg and dijon mustard together for a light, fresh meal perfect for the summer.
This campaign was originally produced in the framework of a programme co-financed by the European Union