Thai Chicken and Potato Curry
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Thai Chicken and Potato Curry

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Serves 4

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

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  • 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


    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. 4.Add the pak choi and continue cooking for 2 minutes. Garnish with chopped coriander before serving
    4. 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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