Ingredients:
500g Maris Piper potatoes, peeled and cut into 2-3cm chunks
1 tbsp sunflower or vegetable oil
1 onion, chopped
1 ½ tbsp Thai red curry paste
1 tbsp tomato puree
2 chicken breasts cut into bite-size pieces
1 small red pepper, cut into strips
1 tbsp fish sauce
300g coconut milk
100ml low salt chicken stock
100g baby corn, and 100g green beans halved
Juice of 1/2 lime ½ bunch of coriander, chopped
Prepare the onion, heat the oil in a wok or frying
pan and then gently sauté the onion for about 5 minutes. You want it
soft but not coloured. Meanwhile prepare the potatoes, green beans, baby corn and red peppers. Add
the curry paste, tomato puree, diced potatoes, chicken and red pepper
to the onion stirring the mixture for a couple of minutes then adding in
the fish sauce, coconut milk and 100ml water. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes before adding the baby corn and green beans to the curry. Continue
cooking for 5-8 minutes until the vegetables are just tender and just
before serving finish by stirring in the lime juice and coriander.
