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Ingredients
Method
- 400g new potatoes, cut into quarters
- 8 chicken thighs, cut into 3cm chunks
- 3 tbsp Thai red curry paste
- 400ml tin of coconut milk
- 150g spinach
- Boil the potatoes for 10 mins until almost tender, then drain. Heat a glug of oil in a pan and toss in the potatoes and chicken pieces, then fry for 10 mins until golden.
- Stir in the curry paste and cook for a few mins, then add the coconut milk and simmer for 20 mins. Stir in the spinach and leave to wilt, then season, stir and serve with a dollop of yoghurt and lime wedges, and a scattering of coriander if you fancy.
30 mins
4 serving
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