THAI CHICKEN AND POTATO CURRY

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Thai Chicken and Potato Curry image

This is a great winter dish for feeding friends and is really easy to make.

Provided by ellieking

Time 30m

Yield Serves 4

Number Of Ingredients 8

600g (3-4 medium sized) potatoes cut into chunks
500g chicken breast, diced
1 onion, diced
1 tbsp oil
2-3 tbsp red Thai curry paste
1 can coconut milk
1 pack pak choi, shredded (or cabbage or kale)
Coriander leaves to serve

Steps:

  • Boil the potatoes for 5 minutes, then drain.
  • Meanwhile, fry the chicken and onion in the oil for 7-8 minutes over a medium heat until browned then add the curry paste, coconut milk and potatoes. Cover and simmer for 8 minutes, stirring occasionally.
  • 4.Add the pak choi and continue cooking for 2 minutes. Garnish with chopped coriander before serving
  • Tip: Maris Piper or Desiree potatoes are ideal for this dish as they are waxy and will hold together well, but any variety will work.

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