Thai potato and chicken curry recipe

• 1 tbsp sunflower or vegetable oil
• 1 onion, chopped
• 1.5 tbsp Thai red curry paste
• 1 tbsp tomato puree
• 500 g (17.6oz) Maris Piper potatoes, peeled and cut into 2-3cm chunks
• 2 chicken breasts cut into bite-size pieces
• 1 small red pepper, cut into strips
• 1 tbsp fish sauce
• 300 g (10.6oz) coconut milk
• 100 ml (3.5fl oz) low salt chicken stock
• 100 g (3.5oz) baby corn, and 100g green beans halved
• 0.5 lime, juice only
• 0.5 bunch of coriander, chopped

1. Prepare the onion, heat the oil in a wok or frying pan and then gently saute the onion for about 5 minutes.
2. You want it soft but not coloured.
3. Meanwhile prepare the potatoes, green beans, baby corn and red peppers.
4. 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.
5. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes before adding the baby corn and green beans to the curry.
6. 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.

sunflower, onion, red curry, tomato puree, chicken breasts, red pepper, fish sauce, coconut milk, chicken stock, baby corn, lime, coriander

Taken from www.lovefood.com/guide/recipes/22937/thai-potato-and-chicken-curry-recipe (may not work)