Thai-style chicken and potato curry

Thai-style chicken and potato curry
  • Serves icon Serves 4
  • Time icon 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.

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

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

Method

  1. Bring a medium pan of water to the boil, then cook the potatoes for 10 minutes or until almost tender. Drain well.
  2. 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.
  3. 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.
  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.

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