A lovely and very tasty vegetable stew, this time with new potatoes.
Cut the chicken fillet into small pieces and fry in a frying pan with a minimum of oil, together with the garlic. Set aside.
Peel the potatoes and cut them into small pieces, put them in a pan with a little water and sauté until half done.
Add the green pea-carrot mixture, curry paste, coconut milk, salt, spices and sauté until ready.
Add the chicken fillet pieces at the end.
Finished product weight 1522
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
