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This Peanut Butter Chicken & Potato Curry is great on its own but the rice does go a long way for bulking it out for a family meal. I’ve suggested chicken thighs here but pork loin fillet cut into thin medallions works a treat also. If you have it, a squeeze of lime juice and some coriander leaves is a lovely way to finish the dish at the table.
*Calories does not include rice to serve
On a clean board, peel and thinly slice the garlic, slice the spring onion and finely grate the ginger.
Slice the potatoes into 1cm rounds.
Blend the peanut butter, soy sauce, sugar, fish sauce together in a bowl and set aside.
Heat the oil in a large wok or pan over a high heat, add the chicken pieces and fry till evenly browned. Add the garlic, ginger, chilli flakes, new potatoes and toss well.
Add in the peanut butter mixture and coconut milk and bring to the boil. Reduce to a simmer and cook gently, bubbling, for approximately 15 minutes until the sauce is reduced and the potatoes are fork tender.
Serve with a scattering of the sliced spring onions & rice if you want to bulk up the recipe.
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