Thai-style chicken and potato curry

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.