Thai green curry

Serves: 4
Takes: 30 mins

Each portion contains...

Calories	Sugars	Fat	Saturates	Salt
308	4g	15g	10g	1.4 g
15%	4%	21%	50%	23%

... of an adult's Guideline Daily Amount

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

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.
2. Add the chicken and cook for 3-4 mins until no longer pink, then pour in the coconut milk. Simmer gently for 15 mins.
3. 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.

Where to next?
Thai coconut beef dish
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