|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)
This recipe is great for those looking for an easy, healthy meal. Ty it mid-week, or as a simplified Sunday lunch.
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones.
Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.
A quick meal taking just 25 minutes, this recipe contains potatoes, chicken and tomatoes with a spicy kick.
This campaign was originally produced in the framework of a programme co-financed by the European Union