Serves 2 - (Each serving contains approx 660 kcal)
- 1 red onion
- 1 red chilli
- 200g floury potatoes (such as Rooster or Maris Piper)
- 3 carrots
- 4 tsp rapeseed oil (20g)
- 2 boneless and skinless chicken breast fillets
- 3 tbsp mild curry paste (45g – or medium curry paste is fine)
- 160g tin coconut milk (such as Thai Gold)
- 1 tbsp Thai fish sauce (15g – nam pla) (optional)
- 200ml water
- 150g curly kale
- 1 tsp chopped unsalted peanuts (5g)
- Using a small sharp knife, cut the onion in half and peel off the skin, then put each half on a chopping board and cut into slices.
- Cut the chilli in half and remove the seeds with a teaspoon, then finely chop. Peel the potatoes and cut into 2.5cm cubes. Then peel the carrots and cut into slices.
- Heat the oil in a casserole dish or large frying pan with deep sides. Add the onions and cook for 4-5 minutes until softened and just starting to colour around the edges, stirring occasionally with a wooden spoon.
- Meanwhile, cut the chicken into bite-sized pieces with the knife or a scissors. Add to the pan and continue to sauté for 2-3 minutes until sealed and lightly golden.
- Stir in the potatoes and then the curry paste and chilli until everything is evenly coated. Add the carrots with the coconut milk and fish sauce, if using.
- Pour in the water and bring to a simmer, then reduce the heat and cook for 15 minutes or until the chicken and potatoes are just tender, stirring occasionally.
- Meanwhile, strip the kale from the stalks and roughly shred the leaves. Stir into the curry and simmer for another 2-3 minutes or until just tender, stirring regularly to ensure it cooks evenly. Ladle into bowls and scatter over the peanuts to serve.