This Thai chicken and potato curry makes a delicious quick midweek meal choice. It's full of flavour but easy to make and healthy too!
Thai food has to be one of my favourites. We went to Thailand on our honeymoon and so eating it always reminds me of that time, the things we did, the places we saw. One of those things we did was have a quick lesson in how to make a Thai curry paste. I even took a photo of the recipe to remind me:
Despite the sign our guide told us that the curry paste shouldn't contain ginger, just galangal. Unfortunately it can be difficult to get fresh galangal in the UK so I usually substitute it for ginger and if I have some dried galangal I put that in when I add the coconut milk. In Thailand they used fresh turmeric root in the curry paste but I also find that difficult to get here so I add about 1/2 teaspoon of turmeric powder.
I don't always use the same vegetables in this Thai chicken and potato curry. It depends what I have in the fridge. This time I used mushrooms, aubergine, mange tout and baby corn. I often use green pepper and I like to add spring onion at the end too if I have it. Each time I make it it's a little different so please don't feel you need to stick exactly to the recipe. Enjoy!
Are the leftovers good?
The leftovers are great. This recipe is a brilliant midweek meal and you can easily increase the quantities to serve more people. Just reheat the leftovers in the microwave or on the stove top.
How Can you Adapt this Thai Chicken and Potato Curry?
As I mentioned above, this curry is very easy to adapt by varying the vegetables and in fact, it's almost always different every time I make it. I use whatever vegetables I have in the fridge.
You can also vary the type of protein you use. You can use pork instead of chicken for example. Or if you want a vegetarian version then why not use tofu?
For a curry called Thai chicken and potato curry, it may not seem right to omit the potato. However, that's fine if you don't want potatoes in your curry. You could swap them for sweet potatoes or another hearty vegetable such as butternut squash.
I also like to top this Thai curry with a big handful of chopped fresh coriander too. Do try and use some if you have it!
Thai Chicken and Potato Curry Recipe
Thai Chicken and Potato Curry
Ingredients for the Curry Paste
- 3 chilli peppers fresh or dried
- 15 g ginger
- 3 cloves garlic
- 1 lemongrass stalk
- 1/2 tsp turmeric
- Pinch black pepper
Ingredients for the Curry
- 1 tbsp oil
- 1/2 aubergine diced
- 400 ml coconut milk
- 5 kaffir lime leaves
- 1 potato chopped into chunks
- 300 ml chicken stock
- 2 chicken breasts sliced thinly
- 50 g mangetouts
- 100 g mushrooms cleaned and sliced
- 6 baby corn cut in half lengthwise
- 1 tsp fish sauce
- Make the paste. Put the paste ingredients in a blender with a couple of spoonfuls of water and blend until paste-like.
- Heat some oil in a wok. When hot add the paste and fry, stirring. Add the aubergine. After a couple of minutes add the coconut milk and kaffir lime leaf.
- Heat through and then add the potato. Add some of the stock so that the potatoes are covered. After about 10 minutes add the chicken. If necessary add a little more stock. The chicken will cook very quickly. Add all the other vegetables and leave to simmer for about 5 minutes.
- Just before finishing cooking, check the potatoes are cooked. If so, add the fish sauce to season. Serve with rice.
More curry recipes
If you love curries then do check out my recipe collection of easy homemade curries from scratch as well as the curries below!
KEEP IN TOUCH
Do let me know if you make this Thai chicken and potato curry. I love to get feedback from readers.
Why not sign up to my weekly newsletter too. I’ll even send you a FREE printable.