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.

Nutrition Info (per serve)

Kilojoules 2150kJ

Calories 513cal

Protein 35g

Total fat 14g

–Saturated fat 6g

Carbohydrates 60g

–Sugars 13g

Dietary fibre 7g

Sodium 410mg

Calcium 130mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.