Thai Chicken & Potato Curry

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)