Ingredients
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Method
- 1
Rinse the rice, cook it in boiling water for 12 minutes, then drain and cover to keep warm.
12 min - 2
Heat the oil in a large pan. Fry the curry paste for 1 minute until it smells fragrant.
- 3
Add the onion and chicken. Cook for 5 minutes, stirring, until the chicken is no longer pink on the outside.
5 min - 4
Pour in the coconut milk and stock. Add the potatoes, fish sauce and sugar.
- 5
Simmer gently for 20 minutes until the potatoes are soft and the sauce has thickened a little. Add the pepper for the last 5 minutes.
20 min - 6
Squeeze in the lime juice, taste, and add more fish sauce if it needs it. Serve over the rice.
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.