Thai Chicken and Potato Curry

Thai chicken and potato curry recipe
Prep in Prep in:
20 mins
Cook in Cook in:
25 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£2.29
Per Serving %RI
KCALS 391
Protein 32g
Fat 14g
Sat fat 7g
Carbs 32g
Sugar 6g
Fibre 5g
Salt 1.6g

Method

  1. Place the pan over a medium heat and cook the onion in the oil for 2-3 minutes until soft.
  2. Add the curry paste, stir gently and continue to cook for a further 2 minutes.
  3. Add the potatoes, soy sauce, coconut milk and water and bring to a simmer. Once simmering add the chicken and green beans and continue cooking for 15 minutes.
  4. Finally, mix the cornflour with a tablespoon of the sauce from the curry and add to the pan and stir to thicken slightly.
  5. Garnish with the chopped coriander and serve.

See this method in action in the accompanying video below. Discover more potato recipe videos on our video hub.

Ingredients

400g Smooth potatoes (such as Desirée) cut into small chunks (no need to peel)

1 onion, peeled and finely sliced

1 tablespoon sunflower oil

3 tablespoons green Thai curry paste

2 tablespoons soy sauce

1 x 400g can reduced fat coconut milk

200ml water

500g boneless chicken breasts, cut into chunks

100g French beans, cut in half

1 teaspoon cornflour

Small handful freshly chopped coriander

For this recipe you will need a medium-sized wok or large frying pan with deep sides.

400g Smooth potatoes (such as Desirée) cut into small chunks (no need to peel) 1 onion, peeled and finely sliced 1 tablespoon sunflower oil 3 tablespoons green Thai curry paste 2 tablespoons soy sauce 1 x 400g can reduced fat coconut milk 200ml water 500g boneless chicken breasts, cut into chunks 100g French beans, cut in half 1 teaspoon cornflour Small handful freshly chopped coriander For this recipe you will need a medium-sized wok or large frying pan with deep sides.

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