|Energy (KJ) 1824||21%|
|Energy (Kcal) 436||24%|
|Saturated Fat 14.0g||70%|
|Total Sugars 7.1g||7%|
Potatoes are versatile little things and fit right into the heart of many stir fry recipes! This particular method finds the potato mingling with the likes of chicken and classic Thai recipe ingredients including ginger, spring greens, coconut milk and sesame oil. Check out the delicious method below!
Cook the potatoes in salted boiling water for 6-7 minutes until tender, drain.
In a wok fry heat, the oils, add the chicken and cook until nicely sealed, add the ginger, Potatoes, red pepper and baby corns and continue frying for a couple more minutes.
Pour in the coconut milk, water, lime juice and bring to a simmer. Add a little salt and milled pepper to your taste. Finally add the spring greens and once they have wilted serve in a bowl topped with coriander.
If you like a little kick to your broth feel free to add some chilli.
View the video for this recipe below and discover more potato recipe videos here.
75g baby/new season potatoes, cut into quarters
1 small chicken breast, cut into strips
1tsp sesame oil
1tsp sunflower oil
1tsp fresh grated ginger
20g spring greens, finely shredded
½ red pepper, cut into strips
2 baby corns, sliced
½ tin of light coconut milk
Juice of ½ lime
1tsp chopped coriander
This recipe is a Thai twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a healthy curry.
This recipe is great for getting through the sprouts at Christmas - the added blue cheese adds a different dimension. Try throughout the year with other leftover vegetables.