Ingredients
- 1 teaspoon vegetable oil
- 1 tablespoon yellow curry paste
- 400ml coconut milk
- 1 tablespoon light brown sugar
- 1 tablespoon fish sauce
- 400g baby potatoes, halved
- 500g skinless and boneless chicken thighs, cut into bite sized pieces
- ¼ cup coriander leaves, roughly chopped
- juice of a lime
To serve
Method
- Heat oil in a medium non-stick saucepan over a medium heat. Add curry paste and cook for 2 minutes or until aromatic.
- Add coconut milk, sugar, fish sauce and lime juice, stirring to combine and bring to the boil.
- Add potatoes and chicken, cover and cook for 15 minutes or until potatoes are tender. Add coriander, stirring to combine.
- Serve curry with steamed rice and broccolini
Adelaide Central Market
adelaidecentralmarket.com.au
@adelcentralmarket
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Made up of a small, tight knit team of writers and contributors who are passionate about all things FIFTY+ and the New Age. We love Adelaide and wider South Australia and sharing with you all of the l...
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