|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)
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
Hot wok potato and beef stir-fry recipe
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."
Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.