Thai potato and chicken curry recipe
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but Maris Pipers are key in this dish. Then simply add some chicken and a few spices.
If your children aren’t familiar with spicy food this is an ideal introduction, as it gives a mild to medium strength curry.
Ingredients
- 1 tbsp sunflower or vegetable oil
- 1 onion, chopped
- 1.5 tbsp Thai red curry paste
- 1 tbsp tomato puree
- 500 g Maris Piper potatoes, peeled and cut into 2-3cm chunks
- 2 chicken breasts cut into bite-size pieces
- 1 small red pepper, cut into strips
- 1 tbsp fish sauce
- 300 g coconut milk
- 100 ml low salt chicken stock
- 100 g baby corn, and 100g green beans halved
- 0.5 lime, juice only
- 0.5 bunch of coriander, chopped
Details
- Cuisine: Thai
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- 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.
Recipe provided by The Potato Council.
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