Ingredients
- 1 tablespoon sunflower oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons Thai green curry paste
- 800g chicken thigh fillets, cut into 2cm cubes
- 2 tablespoons coriander pesto, plus extra to serve (see note)
- 1 cup (250ml) chicken stock
- 400ml coconut milk
- 4-6 small chat potatoes, quartered
- 1-2 tablespoons fish sauce, to taste
- Juice of 1 lime, plus wedges to serve
- Coriander leaves, to serve
Method
1. Heat oil in a large saucepan over medium heat. Add onion and cook for 1-2 minutes until softened. Stir in the garlic and curry paste and cook for 1 minute until fragrant. Add chicken and cook for 1 minute, stirring to coat in paste, then stir in pesto, stock and coconut milk. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes until chicken is almost cooked. Add potatoes and cook for 10 minutes until tender. Add fish sauce and lime juice to taste.
2. Divide the curry among bowls, season, then scatter with coriander and serve with lime and extra coriander pesto if desired.
