Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 medium floury potatoes (e.g. Rooster) (approximately 400g)
  • 2 tablesp. Rapeseed or olive oil
  • 2 red onions, peeled and roughly chopped
  • 1 cinnamon stick
  • 1 red chilli, seeded and chopped
  • 450g chicken breast, cut into cubes
  • 3 tablesp. massaman curry paste
  • 1 can low-fat coconut milk (400ml)
  • 1 tablesp. fish sauce
  • 5 kaffir lime leaves
  • 300g kale
  • 50g unsalted peanuts to serve
  • Freshly ground black pepper
Cooking time: 30 MIN
  1. Cut the potatoes into 2½ cm cubes
  2. Heat the oil in a large casserole dish or large frying pan with deep sides.
  3. Add the onion, cinnamon and chilli and cook until the onions have softened.
  4. Then add the cubed chicken seasoned with pepper and continue frying until the chicken turns white. Add the potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water. Bring to the boil, then reduce heat and simmer for 15 minutes. Stir in the kale and cook for a further 5 minutes. Serve with chopped, unsalted peanuts.

Other surprising recipes

Lekker van bij ons Bord Bia European Potato Trade Association