Cook time: 30
Prep time: 20
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
- 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.
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