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