Quick Thai Chicken And Potatoes - cooking recipe

Ingredients

1 tbsp peanut oil
1 None large red onion, sliced
1 tbsp red curry paste
6 (4 oz) chicken thigh fillets, halved
1/2 cup chicken stock
18 None baby new potatoes
1 cup coconut milk
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp shredded fresh basil leaves

Preparation

Heat peanut oil in a large saucepan. Cook onion and curry paste, stirring, until onion is soft. Remove from pan. Cook chicken, stirring, until browned. Return onion to pan along with stock and potatoes. Simmer, covered, for 20 mins, or until chicken and potatoes are tender. Stir in coconut milk, lime juice, fish sauce and basil. Simmer, uncovered, for 5 mins. Serve.