Thai Chicken and Potato Curry

Thai Chicken and Potato Curry Recipe
Cook in Cook in:
25 mins
Serves Serves:
£ per Serving Cost per Serving:
Per Serving %RI
Protein 32g
Fat 14g
Sat fat 7g
Carbs 32g
Sugar 6g
Fibre 5g
Salt 1.6g


For this recipe you will need a medium-sized wok or large frying pan with deep sides.

Place the pan over a medium heat and cook the onion in the sunflower oil for 2-3 minutes until soft, stir in the green curry paste and continue cooking for a further 2 minutes. Add the potatoes, soy, coconut milk and water and bring to a simmer. Once simmering add the chicken and green beans and continue cooking for 15 minutes.

Finally mix the cornflour with 1tbsp of the sauce from the dish and then stir to thicken slightly. Finish with the chopped coriander and serve.


400g Rooster potatoes cut into small chunks (no need to peel)
1tbsp sunflower oil
1 onion, finely sliced
500g chicken breasts, cut into chunks
3tbsp green Thai curry paste
1 can reduced fat coconut milk
2tbsp soy sauce
200ml water
1tsp cornflour
100g French beans, cut in half
10g fresh coriander

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