Servings: 4 Preparation Time: 15 min Cooking Time: 25 min Level of Difficulty: Easy
The potatoes in this Thai curry mean you don't need rice, making it a perfect one-pot dish.
Ingredients
500 g skinless chicken thigh, fat trimmed, cut into 3cm pieces 1 small red onion, thinly sliced
2 clove(s) fresh garlic, crushed
1 1/2 tbs green curry paste, (Thai)
3/4 cup(s) reduced-fat coconut milk, (180ml)
1 cup(s) chicken stock, (250ml)
600 g potato, desiree, thickly sliced (3 medium) 100 g snow peas, halved diagonally
3 individual green shallots, cut into 4cm lengths 1/3 cup(s) fresh coriander, coarsely chopped
1 medium fresh lime, cut into wedges
1 x 3 second spray(s) oil spray
Instructions
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.
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.
Add snow peas and shallots. Simmer, uncovered, for 5–7 minutes or until vegetables are tender. Stir in coriander. Serve with lime wedges.