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£2.88/litrePlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the coconut milk, stock, lime leaves and spice paste into a large saucepan and bring to a simmer
Add the chicken and potatoes, cover and simmer gently for 12 minutes. Add the beans and cook for 3-5 minutes, until the vegetables are tender and the chicken is cooked through with no pink meat and the juices run clear. Check the seasoning.
Divide the curry between shallow bowls and scatter with the peanuts, chilli and basil. Serve with lime wedges for squeezing over, and rice or flatbreads.
To make this more of a slower cook, swap the chicken breasts for thighs or matchboxsized chunks of lamb neck fillet. Brown in a wide pan with little oil, then make the curry sauce around them. Add the potatoes, cover and simmer (or move to a medium oven) for 45 minutes, or until the chicken is tender, keeping an eye on the liquid level. Use a slow cooker if you like – just add ½ the chicken stock so the sauce packs enough punch.
Typical values per serving (without rice or bread) when made using specific products in recipe
Energy | 2,216kJ/ 530kcals |
---|---|
Fat | 27g |
Saturated Fat | 23g |
Carbohydrates | 35g |
Sugars | 9.1g |
Fibre | 6.2g |
Protein | 33g |
Salt | 0.7g |
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