date:Apr 28, 2014
Ingredients
1 tablespoon sunflower oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tablespoons Thai green curry paste
800g chicken thigh fillets, cut into 2cm cubes
2 tablespoons coriander pesto, plus extra to serve (see note)
1 cup (250ml) chicken stock
400ml coconut milk
4-6 small chat potatoes, quartered
1-2 tablespoons fish sauce, to taste
Juice of 1 lime, plus wedges to serve
Coriander leaves, to serve
Method
1. Heat oil