Chicken, Potato and Coconut Curry
SERVES
4
COOK TIME
30
PREP TIME
20
DIFFICULTY
Easy
Tags -
Collections Winter
<div class="print-share-bar"><!-- [et_pb_line_break_holder] --><div class="acma-print-section"><!-- [et_pb_line_break_holder] --><span class='label'>Print</span><!-- [et_pb_line_break_holder] --><div class='acma-print-btn'></div><!-- [et_pb_line_break_holder] --></div><!-- [et_pb_line_break_holder] -->
<!-- [et_pb_line_break_holder] --></div><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->var $ = jQuery.noConflict();<!-- [et_pb_line_break_holder] -->jQuery(document).ready(function ($) {<!-- [et_pb_line_break_holder] -->$('.acma-print-btn').append($(".recipe-tooltip.wpurp-recipe-print-button"));<!-- [et_pb_line_break_holder] -->});<!-- [et_pb_line_break_holder] --></script>
Ingredients
- 1 teaspoon vegetable oil
- 1 tablespoon yellow curry paste
- 400ml coconut milk
- 1 tablespoon light brown sugar
- 1 tablespoon fish sauce
- 400g baby potatoes, halved
- 500g skinless and boneless chicken thighs, cut into bite sized pieces
- ¼ cup coriander leaves, roughly chopped
- juice of a lime
To serve
- Jasmine rice
- broccolini
Method
- Heat oil in a medium non-stick saucepan over a medium heat. Add curry paste and cook for 2 minutes or until aromatic.
- Add coconut milk, sugar, fish sauce and lime juice, stirring to combine and bring to the boil.
- Add potatoes and chicken, cover and cook for 15 minutes or until potatoes are tender. Add coriander, stirring to combine.
- Serve curry with steamed rice and broccolini