Serves: 4

Calories: 292 | Total fat: 10g | Carbs: 19g | Sugars: 3g | Protein: 32g *without rice

Ingredients

500g chicken breast, cut into bite-sized pieces
1 tbsp massaman curry paste (MAE PLOY is the best)
1 large onion, cut into wedges
2 cloves of garlic, crushed
1 Courgette
Handful kale
1 inch ginger, peeled and grated
1 tin (400ml) light coconut milk
2 medium waxy potatoes
1 tbsp fish sauce
1 tsp sweetener
salt & pepper
fresh coriander

Method

Cook the potatoes, skin-on, in the microwave for 6-8 minutes or until soft. Pierce the skin before cooking to stop them from exploding!

Once cooked, leave to one side and prepare the chicken. Put the diced chicken into a non-stick pan along with the garlic, ginger and veg. Place over a medium to high heat, add the massaman paste and stir until well combined.

Add the coconut milk and fish sauce and cook for 20 minutes until the onion has softened and the chicken is cooked through. Take the skin off the cooked potatoes, cut into cubes and add to the pan.

Taste the sauce and add sweetener, salt and pepper to taste.

Allow to cook for a further 5 minutes before serving. Sprinkle with the coriander and serve. You could serve this on its own, as potato curries are always quite filling, but you could also add some wholemeal rice for an even more filling dish.

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