Register
Why register?
Enter a few details below to save your favourite Uncle Ben’s recipes, create shopping lists and stay in touch with our latest news and offers. I would like to register
Forgotten your password, Click here to retrieve it.
- Serves:
- 4
- Preparation time:
- 35 mins
Ingredients
- 500 g UNCLE BEN'S Thai Coconut Curry Sauce
- 1 kg waxy potatoes, peeled and sliced
- 1 bunch spring onions, trimmed and thinly sliced
- 100 ml milk
- 50 g Cheddar cheese, coarsely grated
Why not try?
Serving with chicken satay skewers
Method
- Preheat the oven to 200ºC/Gas Mark 6. Par-boil the potatoes in boiling water for 10 minutes. Drain well.
- Spoon half the jar of UNCLE BEN'S Thai Coconut Sauce into the bottom of an ovenproof dish and scatter over half the spring onions. Arrange the potatoes over the top, overlapping each other slightly. Scatter over the remaining spring onions
- Pour the milk into the remaining sauce in the jar, screw the lid back on and shake well until combined and pour over the potatoes. Scatter over the grated cheese and bake for 20 minutes until the potatoes are tender and golden brow. Serve with grilled meat, fish or poultry
* All ingredient and GDA information correct as at 1st March 2010. Please check pack details should you require any
further information.
