|Sat fat 7g|
For this recipe you will need a medium-sized wok or large frying pan with deep sides.
Place the pan over a medium heat and cook the onion in the sunflower oil for 2-3 minutes until soft, stir in the green curry paste and continue cooking for a further 2 minutes. Add the potatoes, soy, coconut milk and water and bring to a simmer. Once simmering add the chicken and green beans and continue cooking for 15 minutes.
Finally mix the cornflour with 1tbsp of the sauce from the dish and then stir to thicken slightly. Finish 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.
400g Smooth potatoes (such as Desiree) cut into small chunks (no need to peel)
1tbsp sunflower oil
1 onion, finely sliced
500g chicken breasts, cut into chunks
3tbsp green Thai curry paste
1 can reduced fat coconut milk
2tbsp soy sauce
100g French beans, cut in half
10g fresh coriander
A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!
Portugese salt cod fitters with crunchy lime salad
Try these fabulous fritters tonight and you'll wish you found them sooner. Quick, easy and delicious!
Chinese Chicken & Potato Stir-fry
Sizzle up your mid-week with this quick and easy Chinese Chicken & Potato Stir-fry. Packed full of goodness with deliciously spiced chicken, potatoes and vibrant vegetables - this dish is the perfect alternative to a takeaway without losing the flavour!
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!
This campaign was originally produced in the framework of a programme co-financed by the European Union