Thai potato and chicken curry

    55 min

    This recipe is a one pot wonder, ideal to use up veggies you might have left over from the weekly shop, but Maris Pipers are key in this dish. Then simply add some chicken and a few spices.

    Potato Council

    4 people made this

    Serves: 4 

    • 500g Maris Piper potatoes, peeled and cut into 2 to 3cm chunks
    • 1 tablespoon sunflower or vegetable oil
    • 1 onion, chopped
    • 1 1/2 tablespoons Thai red curry paste
    • 1 tablespoon tomato puree
    • 2 chicken breasts, cut into bite-size pieces
    • 1 small red pepper, cut into strips
    • 1 tablespoon fish sauce
    • 300g coconut milk
    • 100ml low salt chicken stock
    • 100g baby corn
    • 100g green beans, halved
    • juice of 1/2 lime
    • 1/2 bunch fresh coriander, chopped

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. 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.
    2. Meanwhile prepare the potatoes, green beans, baby corn and red peppers.
    3. 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.
    4. Continue cooking for 5 to 8 minutes until the vegetables are just tender and just before serving finish by stirring in the lime juice and coriander.

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