Chicken and vegetable red curry with cucumber and coconut sambal

This chicken and vegetable red curry recipe makes a brilliant lunch or dinner, flavour-packed, this will be a family favourite and it beats takeaways!

Serves: 4
Time to make: 40 mins

Total cost: $ 26.32 / $ 6.58 per serve

(at time of publication)

Ingredients

1 tablespoon olive oil
1 medium red onion, finely chopped
400g chicken breast fillets, cut into 2.5cm pieces
1 ½ tablespoons Thai red curry paste
1 small kumarasweet-potatoX, peeled, cut into 2.5cm pieces
1 red or yellow capsicum, coarsely chopped
1 ½ cups reduced-salt chicken stock
½ cup reduced-fat Greek-style yoghurt
1 Lebanese cucumber, halved, seeded, coarsely grated
2 tablespoons shredded coconut, toasted, plus a pinch extra, to serve
2 teaspoons lemon juice
⅓ cup reduced-fat coconut milk
2 teaspoons cornflourcornstarchX
1 medium courgette, thinly sliced
2 cups broccoli florets
2 x 250g pouches microwavable brown rice

Instructions

In a large saucepan, heat oil over medium-high. Sauté onion for 2-3 minutes, or until softened. Add chicken and curry paste, stir to coat. Add kumara, capsicum and stock, and bring to the boil. Reduce heat and simmer for 15 minutes.
Meanwhile, in a small bowl, combine yoghurt, cucumber, shredded coconut and lemon juice. Set aside.
In a separate bowl, combine coconut milk and cornflour. Add to chicken saucepan with courgette and broccoli. Cook, stirring occasionally, for 5 minutes, or until vegetables are just tender and chicken is cooked through.
Heat rice according to packet instructions. Serve curry with rice and coconut sambal.