Thai Chicken and Potato Curry
- Prep in:
- 20 mins
- Cook in:
- 25 mins
- Serves:
- 4
- 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
- Place the pan over a medium heat and cook the onion in the oil for 2-3 minutes until soft.
- Add the curry paste, stir gently and continue to cook for a further 2 minutes.
- 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.
- Finally, mix the cornflour with a tablespoon of the sauce from the curry and add to the pan and stir to thicken slightly.
- 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.
