Ingredients Jump to Instructions ↓

  1. Send us your tips > 225g (8oz) new potatoes, halved 15ml (1tbsp) sunflower oil 1 onion, peeled and thinly sliced 15ml (1tbsp) Thai green curry paste 450g (1lb) chicken fillets, cut into chunks 400ml can reduced-fat coconut milk 30ml (2tbsp) light soy sauce 30ml (2tbsp) fresh chopped coriander Boiled rice, to serve Shredded spring onion, chopped radish and coriander leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Boil the potatoes in a pan of lightly salted water until tender. Meanwhile, heat the oil in a large frying pan and fry the onion for 5 mins. Stir in the curry paste and cook for 1 min. Add the chicken and cook for 3-4 mins until no longer pink, then pour in the coconut milk. Simmer gently for 15 mins. Drain the potatoes and add to the pan with the soy sauce and coriander. Simmer for a further 5 mins, then serve in bowls with the boiled rice. Garnish with spring onion, radish and coriander leaves.


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