Chicken and potato green curry
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The potatoes in this Thai curry mean you don't need rice, making it a perfect one-pot dish.
Ingredients
Chicken thigh, skinless, raw
500 g, fat trimmed, cut into 3cm pieces
Red onion
1 small, thinly sliced
Garlic
2 clove(s), crushed
Green curry paste
1½ tbs, (Thai)
Light canned coconut milk
¾ cup(s), (180ml)
Chicken stock
1 cup(s), (250ml)
Potato(es)
600 g, desiree, thickly sliced (3 medium)
Snow peas
100 g, halved diagonally
Green shallot(s)
3 individual, cut into 4cm lengths
Fresh coriander
⅓ cup(s), coarsely chopped
Lime(s)
1 medium, cut into wedges
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick deep frying pan with oil and heat over medium-high heat. Cook chicken for 3–4 minutes or until cooked through. Transfer to a bowl.
2
Cook onion and garlic in same pan, stirring, for 3–4 minutes or until softened. Add curry paste and cook for 1 minute or until fragrant. Add coconut milk and stock. Bring to the boil. Return chicken to pan with potatoes. Simmer, covered, for 10 minutes.
3
Add snow peas and shallots. Simmer, uncovered, for 5–7 minutes or until vegetables are tender. Stir in coriander. Serve with lime wedges.
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