RECIPE: Chicken, potato and coconut curry

Ingredients

1 teaspoon vegetable oil
1 tablespoon yellow curry paste
400ml coconut milk
1 tablespoon light brown sugar
1 tablespoon fish sauce
400g baby potatoes, halved
500g skinless and boneless chicken thighs, cut into bite sized pieces
1/4 cup coriander leaves, roughly chopped
juice of a lime

To Serve:
jasmine rice
broccolini

Method

Heat oil in a medium non-stick saucepan over a medium heat. Add curry paste and cook for 2 minutes or until aromatic.

Add coconut milk, sugar, fish sauce and lime juice, stirring to combine and bring to the boil.

Add potatoes and chicken, cover and cook for 15 minutes or until potatoes are tender. Add coriander, stirring to combine.

For more Adelaide Central Market recipes:
adelaidecentralmarket.com.au

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