|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
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
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