This a creamy and satisfying curry, nicely spicy but not too hot and really packed with flavour. It takes no more than about 10 minutes to prepare and about 30 minutes to cook, and can be served in a bowl, so it makes an excellent dish to serve to guests at a casual supper. It’s also a great family dish, very popular with kids.
- 2 tbsp. sunflower oil
- 750g/1½ lbs diced chicken
- 2–3 tbsp. of red or green Thai curry paste
- 600ml/1 pint canned coconut milk
- 2 tbsp. Thai fish sauce
- 2 tbsp. light brown sugar
- 500g/1 lb new potatoes unpeeled, scrubbed and cut in quarters
- ¼ tsp. salt
- 1–2 tbsp. lime juice
- 50g/2 oz unsalted roasted peanuts
- 3 spring onions – finely shredded
- Fresh coriander
Heat the oil in a large wok or frying pan. Fry off the chicken chunks for a few minutes to seal them. Remove chicken and put in a bowl.
Add the curry paste to the pan and fry for about 30 seconds. Add the coconut milk, fish sauce and sugar to the pan and stir well to mix.
Return the chicken to the pan and cook the mixture. Then add the potatoes and salt and reduce the heat. Cover the pan and simmer for about 15–20 minutes until the chicken is cooked and the potatoes tender.
Stir in the lime juice to taste. Serve in bowls with the peanuts, coriander and spring onion on top.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers