Green Thai Chicken and Potato Curry

This hearty and flavourful curry is packed with gut-healthy ingredients like chicken, potatoes, and vegetables. The coconut milk adds a creamy richness to the sauce, while the Thai spices give it a bold and aromatic flavour. This curry is perfect for a cold winter day, or for a light and healthy meal any time of year.




10 mins


20 mins

1 lb. (450g) chicken fillets
2 lb. (900g) new potatoes*, halved
2 tbsp. coconut oil
2 red onions, chopped
2 cloves garlic, finely chopped
2 romaine lettuce heads, halved
4 tomatoes, quartered
2 tbsp. green Thai curry paste, or more to taste
13.5 f. oz. (400ml) can coconut milk
1 cup (250ml) vegetable stock
4 sprigs coriander, chopped

Season the chicken with salt and pepper, and set aside. Wash the potatoes and cut in half. Cut the tomatoes into quarters. 

Heat 1 tbsp. of oil in a deep frying pan or saucepan, over medium heat and cook the onion and garlic for around 2 minutes, then add the curry paste. Stir well and cook for another 2 mins, then add the new potatoes, tomatoes, coconut milk and stock. 

Bring to boil and simmer everything for 15 minutes covered with a lid. Taste for flavour and add more curry paste if required. Now add the halved Romaine lettuce heads and for another 3 minutes.

Meanwhile, in another frying pan, heat the remaining tbsp. of coconut oil and fry the chicken fillets until brown and cooked through. Allow to cool slightly and cut into pieces. 

Divide the curry and chicken between plates, and garnish with coriander to serve.









* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.

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Green Thai Chicken and Potato Curry

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