Thai-style chicken and potato curry recipe | delicious. magazine
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
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
- To serve (optional)
- Greek yogurt, lime wedges and fresh mint or coriander
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