Red Thai Chicken and Potato Curry Recipe

Red Thai Chicken and Potato Curry Recipe
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:


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)