Coconut chicken and potato curry

    50 min

    This Thai-inspired coconut curry with chicken and potatoes was such a success when I made it for friends - I make it quite a lot now! Serve with rice or wide noodles.

    1 person made this

    Serves: 4 

    • 3 teaspoons coconut oil, divided
    • 2 large potatoes, peeled and cubed
    • 6 shallots, finely chopped
    • 1 tablespoon freshly grated ginger
    • 3 lemongrass stalks, slightly crushed
    • 2 cloves of garlic, chopped
    • 1 red chilli pepper, seeded and finely chopped
    • 2 tablespoons Thai curry paste
    • 500g skinless, boneless chicken breasts, cubed
    • 2 (160g) tins coconut cream
    • 500ml chicken stock
    • salt and pepper, to taste
    • Thai basil leaves, to serve

    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Heat 1 teaspoon coconut oil in a large pan; add potato and cook until golden brown. Transfer potatoes to a plate lined with kitchen roll.
    2. Heat remaining 2 teaspoons coconut oil in same pan; stir in shallots, ginger, lemongrass stalks, garlic and chilli. Add curry paste and fry for 2 minutes; stir in cubes of chicken breast to coat in paste.
    3. Stir in stock and coconut cream; add potatoes and season with salt. Simmer over very low heat for 30 minutes; remove lemongrass and garnish with Thai basil leaves.

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