Quick, Easy And Perfect For The Whole Family
You will need:
400g new potatoes, quartered
8 free-range skinless and boneless chicken thighs or 4 Chicken Breasts, cut into 3cm chunks
3 tbsp red Thai curry paste
400ml tin reduced-fat coconut milk
150g spinach
Olive Oil
To serve (optional)
Greek yogurt
Lime wedges
Fresh Mint or Coriander
Method:
Bring a medium pan of water to the boil, then cook the potatoes for 10 minutes or until almost tender. Drain well.
Heat a tsp of oil in a large, deep frying pan. Add the drained potatoes and the chicken, then fry for 10 minutes on a high heat or until they start to turn golden.Stir in the curry paste and fry for a few minutes, then add the coconut milk.
Bring to a gentle simmer, then cook for 20 minutes or until the chicken and potatoes are tender – add a splash of water if the sauce becomes too thick.
Stir the spinach into the curry and leave to wilt for 5 minutes.
Taste, season if needed, then serve.
Garnish with a spoonful of yogurt, lime wedges for squeezing and a few fresh mint or coriander leaves (optional)
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