For extra vegetables add 150g green beans or 1 cup frozen mixed vegies in last 5 mins of cooking. You can replace coconut milk with a 375ml can light and creamy coconut-flavoured evaporated milk.
Ingredients
Method
Place potatoes in a microwave- proof dish with 1⁄4 cup water. Cover with damp absorbent kitchen paper. Microwave on High (100 per cent) for about 5 minutes, or until tender. Drain.
Meanwhile, heat oil in a large, deep, non stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add paste. Cook, stirring, for 1 minute.
Add chicken to pan. Cook, stirring occasionally, for about 8 minutes, or until chicken changes colour. Add milk, sauce and potatoes. Bring to boil.
Gently boil, uncovered, for about 8 to 10 minutes, or until chicken is cooked and sauce is slightly thickened.
Sprinkle peanuts over the curry. Serve with steamed rice.
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