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Thai Chicken Potato Curry

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Thai Chicken Potato Curry

Serves: Time: 00:40 Skill:
  • 500g medium waxy potatoes e.g. Nadine or Perlas
  • 1 tbsp oil
  • 1 onion
  • 3 tbsp Thai green curry paste
  • Large handful of fresh Superb coriander/thai basil and basil
  • 1 Superb Makrut lime leaf, finely chopped or full (if not chopped, remove before serving)
  • 400g tin coconut milk
  • 500g chicken breast
  • 100g green beans
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp cornflour
  • 1 lime juice and zest
  • ½ tsp chili flakes
  • Chopped peanuts or cashews: optional to garnish
    1. Chop potatoes into even bite-sized chunks, place in a medium saucepan of boiling water and cook for 5 minutes, or till softened, then drain.
    2. Heat the oil in a large frying pan over medium heat and cook the onion for about a minute. Add the curry paste and saute for 2 minutes to release the aromas.
    3. Pour in the coconut milk and water and let it come to a simmer for a further 5 minutes.
    4. Stir in the fish sauce and sugar, then add the chicken. Turn the heat down slightly, cover and simmer for about 8 minutes or until the chicken is cooked through.
    5. Next add the potatoes, green beans, lime zest and juice, Makrut lime and finally mix the cornflour with 1 tbsp of the sauce from the dish, then stir. Simmer for a final 5-8 minutes til thickened slightly and heated through.
    6. Garnish with freshly chopped coriander, basil, thai basil, chili flakes and peanuts/cashews if using.
    Enjoy and scroll down for video!
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