This chicken potato curry is great if your feeling something Thai. Try using waxy NZ potatoes like Nadine, Draga or Frisia for the best results!
Ingredients
- 500 g Wilcox medium waxy potatoes e.g. Nadine or Perlas
- 1 Tbsp oil
- 1 onion
- 3 tbsp Thai green curry paste
- 400 g coconut milk
- 2 cups filtered water
- 500 g Waitoa Chicken Breast
- 100 g green beans
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp cornflour
- 1 lime juice and zest
- ½ tsp chilli flakes
- Large handful fresh herbs coriander/Thai basil/basil
- peanuts chopped
Instructions
- Chop potatoes into even bite-sized chunks, place in a medium saucepan of boiling water
- and cook for 5 minutes, or till softened, then drain.
- Heat the oil in a large frying pan over medium heat and cook the onion for about a minute. Add the curry paste and saute for 2 minutes to release the aromas.
- Pour in the coconut milk and water and let it come to a simmer for a further 5 minutes.
- Stir in the fish sauce and sugar, then add the chicken. Turn the heat down slightly, cover and simmer for about 8 minutes or until the chicken is cooked through.
- Next add the potatoes, green beans, lime zest and juice or kaffir lime and finally mix the
- cornflour with 1 tbsp of the sauce from the dish, then stir. Simmer for a final 5-8 minutes til thickened slightly and heated through.
- Garnish with freshly chopped coriander or basil, chilli flakes and peanuts/cashews if using. Enjoy!