Thai-style chicken and potato curry

Name: Thai-style chicken and potato curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 400g new potatoes, quartered; 8 free-range skinless and boneless chicken thighs, cut into 3cm chunks; 3 tbsp red Thai curry paste (we like Thai Taste); 400ml tin reduced-fat coconut milk; 150g spinach; From the storecupboard; Olive oil for frying; To serve (optional); Greek yogurt, lime wedges and fresh mint or coriander

Portion size: Serves 4
Hands-on time 20 min, simmering time 30 min
Difficulty: easy

Gluten-free

Save

Jazz up this easy midweek meal by adding other veg to the sauce with the potatoes; sugar snaps and baby corn would work well, as would quartered pak choi.

Join Extradelicious to unlock Cook Mode

Ingredients

400g new potatoes, quartered
8 free-range skinless and boneless chicken thighs, cut into 3cm chunks
3 tbsp red Thai curry paste (we like Thai Taste)
400ml tin reduced-fat coconut milk
150g spinach

From the storecupboard

Olive oil for frying

To serve (optional)

Greek yogurt, lime wedges and fresh mint or coriander

Join Extradelicious to unlock Cook Mode

Method

Bring a medium pan of water to the boil, then cook the potatoes for 10 minutes or until almost tender. Drain well.
Heat a glug of oil in a large, deep frying pan. Add the drained potatoes and the chicken, then fry for 10 minutes on a high heat or until they start to turn golden.
Stir in the curry paste and fry for a few minutes, then add the coconut milk. Bring to a gentle simmer, then cook for 20 minutes or until the chicken and potatoes are tender – add a splash of water if the sauce becomes too thick.
Recipe continues after advertising adslot-recipe-4
Stir the spinach into the curry and leave to wilt for 5 minutes. Taste, season if needed, then serve. It’s good as is, but garnish with a dollop of yogurt, lime wedges for squeezing and a few fresh mint or coriander leaves if you have them to hand.