Friday Recipe: Thai-style chicken and potato curry

1st March 2019


400g new potatoes, quartered
8 free-range skinless and boneless chicken thighs, cut into 3cm chunks
3 tbsp red Thai curry paste (we like Thai Taste)
400ml tin reduced-fat coconut milk
150g spinach

Olive oil for frying


To read the full recipe please click here

Source: Delicious Magazine 

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