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Thai red chicken & potato curry

Thai red chicken & potato curry

Make a one-pot Thai red chicken curry with potatoes, so you don't need to worry about getting the rice just right. Or why not serve an all-in-one roast dinner to really impress your guests.

Prep Time: 10 mins
Cook Time: 20 mins
Serves: 4

What you need:

  • 600g potatoes, cut into 3cm chunks
  • 500g chicken breast, diced
  • 1 onion, diced (250g)
  • 1 tbsp oil
  • 2-3 tbsp red Thai curry paste (50-75g)
  • 400ml tin coconut milk
  • 235g pack pak choi, shredded (or use cabbage or kale)
  • Coriander leaves to serve (optional)

What you do:

  1. Boil the potatoes for 5 minutes, then drain.
  2. 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.
  3. Add the pak choi and continue cooking for 2 minutes. Garnish with chopped coriander before serving.

    Potato tip: Maris Piper or Desiree potatoes are ideal for this dish, but any variety will work.

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British Potatoes

British Potatoes

Visit the Potato Council for information on one of Britain's finest, natural, wholesome and economical foods. You'll also find potato recipes, nutritional information and tips on which potato variety to use.

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