|Energy (Kcal) 256||13%|
|Saturated Fat 5.6g||26%|
|Total Sugars 6.3g||7%|
If your children aren’t familiar with spicy food this is an ideal introduction, as it gives a mild to medium strength curry.
Prepare the onion, heat the oil in a wok or frying pan and then gently sauté the onion for about 5 minutes. You want it soft but not coloured.
Meanwhile prepare the potatoes, green beans, baby corn and red peppers.
Add the curry paste, tomato puree, diced potatoes, chicken and red pepper to the onion stirring the mixture for a couple of minutes then adding in the fish sauce, coconut milk and 100ml water.
Bring the mixture to a gentle simmer and cook uncovered for 15 minutes before adding the baby corn and green beans to the curry.
Continue cooking for 5-8 minutes until the vegetables are just tender and just before serving finish by stirring in the lime juice and coriander.
500g Smooth potatoes, such as Desiree, peeled and cut into 2-3cm chunks
1 tbsp sunflower or vegetable oil
1 onion, chopped
1 ½ tbsp Thai red curry paste
1 tbsp tomato puree
2 chicken breasts cut into bite-size pieces
1 small red pepper, cut into strips
1 tbsp fish sauce
300g coconut milk
100ml low salt chicken stock
100g baby corn, and 100g green beans halved
Juice of 1/2 lime
½ bunch of coriander, chopped
Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative.
Indian spiced potato and coconut curry with sambal and mint chutney
Enjoy a taste of India with this spiced potato and coconut curry. With a hint of sambal and delicious homemade chutney, this dish is sure please any crowd.
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
This campaign was originally produced in the framework of a programme co-financed by the European Union