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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

Published: 14 Jun 17
Updated: 18 Mar 24

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.

Easy
May 2017

Test kitchen approved

Serves 4
Hands-on time 20 min, simmering time 30 min

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.

Gluten-free recipes

Nutrition: per serving

Calories: 403kcals
Fat: 19.7g (8.8g saturated)
Protein: 35.4g
Carbohydrates: 19.3g (4g sugars)
Fibre: 3.6g
Salt: 0.8g

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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

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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.

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.