|Sat fat 7g|
On those nights where you’re looking for a little change-up in your dishes, this potato curry recipe could be a great way of spicing things up. The chunks of rooster potatoes and chicken breast make a great centrepiece to ingredients of Thai influence such as green Thai paste, coconut milk and soy sauce. Check out the quick and easy method below!
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.
Take a look at the recipe in speedy video format below and check out our wider selection of video recipes too!
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
100g French beans, cut in half
10g fresh coriander
Parboil the potatoes and then grill for a lighter, but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
Charred potato, grilled peach and sliced lamb with parsley dressing
Get your griddle on with this delicious charred potato, grilled peach and sliced lamb dish. Paired with a homemade parsley dressing, this is the perfect mid-week meal to enjoy yourself or share with friends
Try making these fish cakes - the gooey, cheesy middle makes them to die for!