Thai Red Curry, with Potatoes, Chicken and Coriander
featuring Shoots Coriander
1T red Thai curry paste (or more if you like it hot!)
1 can coconut milk
1T palm sugar, grated
2T fish sauce
1T lemon juice
4 medium size potatoes, peeled and cubed
3-4 chicken thighs, cubed and seared
1/2C salted peanuts
Heat oil in a fry pan and quickly fry the Thai red curry paste.
Add a can of coconut milk, milk, palm sugar, fish sauce and lemon juice, and drop element heat to low. Stir to combine
Add the cubed potatoes, and allow to gently simmer in the sauce for 10 minutes
Add the cubed chicken and the peanuts and continue to simmer for another 10 minutes, or until the chicken and potatoes are cooked through
Roughly chop the coriander and stir through.
Spoon into serving bowls, top with more fresh coriander and serve with roti bread