I love the delicate flavours in Thai food, but I really don't like seafood, so I tend to struggle with things like Thai Green Curry - the fish oil in the sauce can leave me feeling quite quesy. However, this recipe strikes a good balance and hasn't caused me any issues at all
It's quick and easy to make, and can trivially be made vegetarian by replacing the chicken with (more) potatoes.
You can also adjust it by adding baby corn, sugar snaps or pak choi to it.
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 5 mins | 30 mins | 35 mins |
Ingredients
- 350g baby potatoes
- 1 large onion
- 3 Chicken breasts
- 3 tbsp Thai Red Curry Paste
- 400ml tin Coconut Milk
- 150g Spinach
- Olive Oil
Method
- Chop the baby potatoes into quarters
- Put the potatoes into a large saucepan, top with water and bring to the boil for 10 minutes (or until the potatoes are starting to soften)
- In the meantime, skin the onion and chop it into small chunks
- Chop the chicken breast into (roughly) 4cm chunks
- When the potatoes are ready, drain them well
- Heat some oil in a large frying pan
- Add the onions, chicken and potaoes
- Fry for 10 minutes over a high heat, until the chicken is browned and the potatoes are starting to turn golden
- Stir in the curry paste and continue to fry for a few minutes
- Reduce the heat a little and add the coconut milk
- Stir the coconut milk through, and then bring up to a gentle simmer
- Cook for 20 minutes - until the potatoes are tender and the chicken's cooked through - stirring periodically
- If the sauce gets too thick, stir in a splash of water
- Stir the spinach in and leave for a few minutes so that it wilts
- Serve with rice