Thai green chicken & spinach curry with sag aloo

Name: Thai green chicken & spinach curry with sag aloo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 100 g/3½ oz baby spinach leaves, roughly chopped; 400 g/14 oz cooked potatoes, cut into chunks; 2 tsp garam masala; 1 tsp turmeric; 1 tsp ground coriander; 2 tsp ground cumin; 1 onion, finely sliced; 400 ml/14 fl oz/generous 1½ cups Chicken Stock; 100 g/3½ oz trimmed green beans; 50 g/1¾ oz spinach leaves; sticky rice, to serve; 2 tbsp olive oil; 1 recipe quantity Thai Curry Paste; 600 g/1 lb 5 oz skinless boneless chicken thighs, cut into about 2cm/¾in pieces; 300 ml/10½ fl oz/scant 1¼ cups coconut milk

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

I’m a big fan of Thai spices like lemongrass and lime leaf - as you may have guessed if you have been trying out my recipes. They strike a lovely balance of freshness and flavour, with that spicy heat that rounds off the dish. Pairing it with an Indian dish may seem unlikely but it works.

Ingredients

2 tbsp olive oil
1 recipe quantity Thai Curry Paste
600 g

Asia
Thailand
Main course
Spicy
Gluten-free
South East Asia

Method

Heat the oil in a large frying pan or wok over a medium-high heat. Add the curry paste and cook for 3-4 minutes, stirring. Add the chicken and cook for 3 minutes, then add the coconut milk and stock. Bring to the boil, then turn the heat down to low and simmer for 10-15 minutes until the chicken is cooked through. Add the green beans and cook for a further 3-4 minutes.

Meanwhile, to mak