Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan. Fry the curry paste for 1 minute until fragrant.
- 2
Add the onion and chicken and cook for 5 minutes, stirring often.
5 min - 3
Pour in the coconut milk and water. Add the potatoes, fish sauce, tamarind and sugar.
- 4
Simmer gently for 30 minutes, stirring now and then, until the potatoes are soft and the sauce is thick and glossy.
30 min - 5
Meanwhile cook the rice in boiling water for 12 minutes, then drain.
12 min - 6
Taste and adjust with a little more fish sauce or sugar. Serve over the rice and scatter with the peanuts.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.