Thai Green Chicken & Potato Curry

Name: Thai Green Chicken & Potato Curry
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: 28 21900 &frasl; 100000 oz Boneless Chicken Thighs, cut into 3 pieces; 4 Banana Shallots (or 2 Onions), finely chopped; 3 52700 &frasl; 100000 oz Baby Potatoes; 7 5500 &frasl; 100000 oz Green Beans; 80 tsp Coconut Cream (or Coconut Milk); Coriander & Lime (to serve); 4 Green Thai Chillies; 2 Thumb-sized pieces of Ginger, peeled; 2 Blades Lemongrass (keep one whole); 5 Garlic Cloves; 3 Shallots; 3 tbsp Fish Sauce; 1 tbsp Palm Sugar (or Honey); 1 tbsp Soy Sauce; 5 Kaffir Lime Leaves; Juice of 2 Limes

Thai Green Chicken & Potato Curry

Our fragrant Thai Green Chicken & Potato Curry is made with chicken thighs, waxy baby potatoes and a delicious homemade curry paste. Whilst the homemade paste is well worth making and absolutely amazing, it's may be a little daunting. That being said, two tablespoons of shop bought paste, along with 4 garlic cloves and 2 teaspoons of grated ginger will do the trick!

Time:

1Hrs 45Min

Serves:

Ingredients

800 g Boneless Chicken Thighs, cut into 3 pieces
4 Banana Shallots (or 2 Onions), finely chopped
100 g Baby Potatoes
200 g Green Beans
400ml Coconut Cream (or Coconut Milk)
Coriander & Lime (to serve)
4 Green Thai Chillies
2 Thumb-sized pieces of Ginger, peeled
2 Blades Lemongrass (keep one whole)
5 Garlic Cloves
3 Shallots
3 tbsp Fish Sauce
1 tbsp Palm Sugar (or Honey)
1 tbsp Soy Sauce
5 Kaffir Lime Leaves
Juice of 2 Limes

Method

Blitz the curry paste ingredients in a bullet or processor, reserving one of the lemongrass blades.
Into the frying pan add the chopped onions with a small glug of olive oil, and saute until soft.
Season the chicken and add to the pan, then add the paste and stir well.
Cook for 3 minutes, stirring on occasion.
Add the coconut cream and bring to a gentle simmer.
Cut the reserved piece of lemongrass length ways in half and add to the sauce.
Gently add the potatoes before stirring the mixture and simmering on a low heat for 1 hr 15 mins - 1 hr 30 mins.
Turn off the heat and scatter with coriander and a squeeze of lime before serving with steamed jasmine rice.
Enjoy!

Top Tip

We've used chicken thighs in this recipe, but you could easily replace with chicken breast if you prefer. Simply cut the chicken breasts into 4 and reduce the cooking time to 25 minutes.

This dish was made exclusively for us by food blogger SimplyFoodbyMandy. You can find out more about SimplyFoodbyMandy by visiting her Instagram and popping onto her website!

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Thai Green Chicken & Potato Curry