Recipes

Thai Chicken Curry with Potatoes

:20 min

:55 min

Serves 4

2 tbsp Longo’s 100% Pure Vegetable Oil

3 Longo’s Air-Chilled, Grain-Fed, Boneless, Skinless Chicken Breasts, cut into 1-inch chunks

2 tbsp red or green Thai curry paste

1 tbsp minced fresh ginger

1 each red and green bell pepper, cut into chunks

1 can (400mL) Longo’s Essentials Coconut Milk

2 tbsp fish sauce

2 tbsp light brown sugar

1lb new red and white potatoes, halved (or quartered, if large)

2 tbsp lime juice

Salt and pepper to taste

3 green onions, sliced diagonally

3 tbsp chopped fresh Longo’s Thai Basil or coriander

•Heat oil in deep saucepan or wok over medium heat. Cook chicken in 2 batches to avoid overcrowding for about 5 minutes per batch or until lightly golden. Remove to bowl.
•Stir curry paste and ginger into saucepan for 30 seconds. Stir in red and green pepper along with chicken and any accumulated juices.
•Pour in coconut milk, fish sauce and brown sugar. Bring mixture to a boil. Stir in potatoes. Reduce heat and simmer, covered, for 20 to 25 minutes or until chicken is no longer pink inside and potatoes are tender. Stir in lime juice and season to taste with salt and pepper. Serve garnished with green onions and basil.

Per serving: 530 calories