Thai Chicken and Potato Curry

Thai yellow chicken potato curry in a bowl

This Thai chicken and potato curry makes a delicious quick midweek meal choice. It's full of flavour but easy to make and healthy too!

Course Main Course

Cuisine thai

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 481kcal

Author Corina Blum

Ingredients

Ingredients for the Curry Paste

3 chilli peppers fresh or dried
15 g ginger
3 cloves garlic
1 lemongrass stalk
½ teaspoon turmeric
Pinch black pepper

Ingredients for the Curry

1 tablespoon oil
½ aubergine diced
400 ml coconut milk
5 kaffir lime leaves
1 potato chopped into chunks
300 ml chicken stock
2 chicken breasts sliced thinly
50 g mangetouts
100 g mushrooms cleaned and sliced
6 baby corn cut in half lengthwise
1 teaspoon fish sauce
2 tablespoon coriander (cilantro) roughly chopped (optional)
1 lime to serve (optional)

Metric - US Customary

Instructions

Make the paste. Put the paste ingredients in a blender with a couple of spoonfuls of water and blend until paste-like.
Heat some oil in a wok. When hot add the paste and fry, stirring. Add the aubergine. After a couple of minutes add the coconut milk stock and kaffir lime leaf.
Heat through and then add the potato. After about 15 minutes add the chicken. After about 5 minutes add all the other vegetables and leave to simmer for about 5 minutes.
Just before finishing cooking, check the potatoes are cooked. If so, add the fish sauce to season. Serve with rice.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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