Thai potato and chicken curry recipe
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but Maris Pipers are key in this dish. Then simply add some chicken and a few spices.
If your children aren’t familiar with spicy food this is an ideal introduction, as it gives a mild to medium strength curry.
Ingredients
- 1 tbsp sunflower or vegetable oil
- 1 onion, chopped
- 1.5 tbsp Thai red curry paste
- 1 tbsp tomato puree
- 500 g Maris Piper potatoes, peeled and cut into 2-3cm chunks
- 2 chicken breasts cut into bite-size pieces
- 1 small red pepper, cut into strips
- 1 tbsp fish sauce
- 300 g coconut milk
- 100 ml low salt chicken stock
- 100 g baby corn, and 100g green beans halved
- 0.5 lime, juice only
- 0.5 bunch of coriander, chopped
- 1 tbsp sunflower or vegetable oil
- 1 onion, chopped
- 1.5 tbsp Thai red curry paste
- 1 tbsp tomato puree
- 17.6 oz Maris Piper potatoes, peeled and cut into 2-3cm chunks
- 2 chicken breasts cut into bite-size pieces
- 1 small red pepper, cut into strips
- 1 tbsp fish sauce
- 10.6 oz coconut milk
- 3.5 fl oz low salt chicken stock
- 3.5 oz baby corn, and 100g green beans halved
- 0.5 lime, juice only
- 0.5 bunch of coriander, chopped
- 1 tbsp sunflower or vegetable oil
- 1 onion, chopped
- 1.5 tbsp Thai red curry paste
- 1 tbsp tomato puree
- 17.6 oz Maris Piper potatoes, peeled and cut into 2-3cm chunks
- 2 chicken breasts cut into bite-size pieces
- 1 small red pepper, cut into strips
- 1 tbsp fish sauce
- 10.6 oz coconut milk
- 0.4 cup low salt chicken stock
- 3.5 oz baby corn, and 100g green beans halved
- 0.5 lime, juice only
- 0.5 bunch of coriander, chopped
Details
- Cuisine: Thai
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Prepare the onion, heat the oil in a wok or frying pan and then gently sauté the onion for about 5 minutes. You want it soft but not coloured.
- Meanwhile prepare the potatoes, green beans, baby corn and red peppers.
- Add the curry paste, tomato puree, diced potatoes, chicken and red pepper to the onion stirring the mixture for a couple of minutes then adding in the fish sauce, coconut milk and 100ml water.
- Bring the mixture to a gentle simmer and cook uncovered for 15 minutes before adding the baby corn and green beans to the curry.
- Continue cooking for 5-8 minutes until the vegetables are just tender and just before serving finish by stirring in the lime juice and coriander.
Recipe provided by The Potato Council.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature