Thai-style chicken and potato curry recipe
Jazz up this easy midweek meal by adding other veg to the sauce with the potatoes; sugar snaps and baby corn would work well, as would quartered pak choi.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Skillet
- Stove
- Wooden spoon
- Measuring spoon
- Can opener
- Plate
Ingredients
- 400g new potatoes, quartered
- 8 free-range skinless and boneless chicken thighs, cut into 3cm chunks
- 3 tbsp red Thai curry paste (we like Thai Taste)
- 400ml tin reduced-fat coconut milk
- 150g spinach
- From the storecupboard
- Olive oil for frying
- Greek yogurt, lime wedges and fresh mint or coriander
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