Potato and Peanut Thai Curry

Serves 4-5

Ingredients

½ meat Shredded from a cooked chicken (See note) 

1tbsp oil

2tsp chopped garlic

1 white onion diced  

1 tbsp of green curry paste of choice (I use Mai Ploy)

100ml chicken stock

1 tin of coconut milk

1tbsp peanut butter

2tbsp chopped coriander

Soy Sauce, Fish Sauce, Palm or brown sugar and Lime juice to season.

Method

Heat the oil in a large pot (that you have a lid for) over a high heat add the garlic and stir until it sizzles, turn down to medium and add the green curry paste and cook out for a few minutes to remove the raw taste. Add in the coconut milk, stock and peanut butter and stir well to combine.

Add the potatoes and cook over a medium heat with the lid slightly ajar until the potatoes are almost cooked and the coconut milk is starting to split and you know this because a lovely film of oil starts to form on the top of the sauce.

Tip in the shredded chicken, stir and finish cooking until potatoes are done and chicken is hot.

Season with a tbsp of soy sauce, fish sauce, juice of half a lime and 1 tbsp of palm sugar or brown sugar if you don’t have palm. Taste and adjust as needed.

Sprinkle over some chopped coriander and serve as is or with rice if needed. We also top with some Peanut Rayu our favourite condiment.

Note

I often buy cooked chickens for handiness but if I am about the house I will poach one myself. You get lots of lovely chicken stock plus the chicken which can be used in lots of ways.

Poach a whole chick in water – add enough water to cover the chicken, lid on for about 45mins to an hour depending on size and you will have delicious chicken stock plus loads of cooked chicken you can use in this and lots of other recipes. Remove the cooked chicken off the bones and store left over chicken in the fridge.

For 4-5–use half the chicken for a generous meal