{"id":43,"date":"2009-10-06T13:51:31","date_gmt":"2009-10-06T12:51:31","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=43"},"modified":"2014-08-07T15:41:49","modified_gmt":"2014-08-07T14:41:49","slug":"creamy-thai-chicken-curry-with-potato-and-coconut-milk","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/43\/creamy-thai-chicken-curry-with-potato-and-coconut-milk\/","title":{"rendered":"James Whelan Butchers: Creamy Thai Chicken Curry with Potato and Coconut Milk"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-597\" title=\"Creamy Thai Curry recipe\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2009\/10\/recsm_chickcurry.png\" alt=\"Creamy Thai Curry recipe\" width=\"200\" height=\"150\" \/>This a creamy and satisfying curry, nicely spicy but not too hot and really packed with flavour.\u00a0It 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.\u00a0It&#8217;s also a great family dish, very popular with kids.<\/p>\n<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2009\/10\/Creamy-Thai-Chicken-Curry-with-Potato-and-Coconut-Milk.pdf\"><strong>Creamy Thai Chicken Curry with Potato and Coconut Milk &#8211; Printer Friendly Download<\/strong><\/a><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>2 tbsp. sunflower oil<\/li>\n<li>750g\/1\u00bd lbs\u00a0<a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6313\">diced chicken<\/a><\/li>\n<li>2\u20133 tbsp. of red or green Thai curry paste<\/li>\n<li>600ml\/1 pint canned coconut milk<\/li>\n<li>2 tbsp. Thai fish sauce<\/li>\n<li>2 tbsp. light brown sugar<\/li>\n<li>500g\/1 lb new potatoes unpeeled, scrubbed and cut in quarters<\/li>\n<li>\u00bc tsp. salt<\/li>\n<li>1\u20132 tbsp. lime juice<\/li>\n<li>50g\/2 oz unsalted roasted peanuts<\/li>\n<li>3 spring onions \u2013 finely shredded<\/li>\n<li>Fresh coriander<\/li>\n<\/ul>\n<p>Serves 4<\/p>\n<h2>To Cook<\/h2>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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\u201320 minutes until the chicken is cooked and the potatoes tender.<\/p>\n<p>Stir in the lime juice to taste. Serve in bowls with the peanuts, coriander and spring onion on top.<\/p>\n<p>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 \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This a creamy and satisfying curry, nicely spicy but not too hot and really packed with flavour.\u00a0It 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.\u00a0It&#8217;s also a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - 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