Coconut chicken curry with coriander pesto

Simple, casual and creative - this chicken curry has all the right ingredients for a stress-free midweek dinner.

Recipe «Coconut chicken curry with coriander pesto» presented in category Recipes / Soups, to prepare this dish you will need no more 29 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp sunflower oil, 1 onion, finely chopped, 3 garlic cloves, finely chopped, 2 tbsp Thai green curry paste, 800g chicken thigh fillets, cut into 2cm cubes , 2 tbsp coriander pesto, plus extra to serve, 1 cup Massel chicken style liquid stock, 400ml coconut milk , 4-6 small chat potatoes, quartered, 1-2 tbsp fish sauce, to taste, Juice of 1 lime, plus wedges to serve, Coriander leaves, to serve.

Ingredients:

• 1 tbsp sunflower oil 
• 1 onion, finely chopped 
• 3 garlic cloves, finely chopped 
• 2 tbsp Thai green curry paste 
• 800g chicken thigh fillets, cut into 2cm cubes 
• 2 tbsp coriander pesto, plus extra to serve 
• 1 cup Massel chicken style liquid stock 
• 400ml coconut milk 
• 4-6 small chat potatoes, quartered 
• 1-2 tbsp fish sauce, to taste 
• Juice of 1 lime, plus wedges to serve 
• Coriander leaves, to serve 

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion and cook for 1-2 minutes until softened. Stir in the garlic and curry paste and cook for 1 minute until fragrant. Add chicken and cook for 1 minute, stirring to coat in paste, then stir in pesto, stock and coconut milk. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes until chicken is almost cooked. Add potatoes and cook for 10 minutes until tender. Add fish sauce and lime juice to taste.
2. Divide the curry among bowls, season, then scatter with coriander and serve with lime and extra coriander pesto if desired.