Thai potato and chicken curry recipe

Name: Thai potato and chicken curry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp sunflower or vegetable oil; 1 onion, chopped; 1.5 tbsp Thai red curry paste; 1 tbsp tomato puree; 500 g (17.6oz) Maris Piper potatoes, peeled and cut into 2-3cm chunks; 2 chicken breasts cut into bite-size pieces; 1 small red pepper, cut into strips; 1 tbsp fish sauce; 300 g (10.6oz) coconut milk; 100 ml (3.5fl oz) low salt chicken stock; 100 g (3.5oz) baby corn, and 100g green beans halved; 0.5 lime, juice only; 0.5 bunch of coriander, chopped

Servings: persons

1 tbsp sunflower or vegetable oil
1 onion, chopped
1.5 tbsp Thai red curry paste
1 tbsp tomato puree
500 g (17.6oz) Maris Piper potatoes, peeled and cut into 2-3cm chunks
2 chicken breasts cut into bite-size pieces
1 small red pepper, cut into strips
1 tbsp fish sauce
300 g (10.6oz) coconut milk
100 ml (3.5fl oz) low salt chicken stock
100 g (3.5oz) baby corn, and 100g green beans halved
0.5 lime, juice only
0.5 bunch of coriander, chopped

1
Prepare the onion, heat the oil in a wok or frying pan and then gently saute the onion for about 5 minutes.
2
You want it soft but not coloured.
3
Meanwhile prepare the potatoes, green beans, baby corn and red peppers.
4
Add the curry paste, tomato puree, diced potatoes, chicken and red pepper to the onion stirring the mixture for a couple of minutes then adding in the fish sauce, coconut milk and 100ml water.
5
Bring the mixture to a gentle simmer and cook uncovered for 15 minutes before adding the baby corn and green beans to the curry.
6
Continue cooking for 5-8 minutes until the vegetables are just tender and just before serving finish by stirring in the lime juice and coriander.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp sunflower or vegetable oil, 1 onion, chopped, 1.5 tbsp Thai red curry paste, 1 tbsp tomato puree, and more.

Yes, Thai potato and chicken curry recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!