Chicken and vegetable red curry with cucumber and coconut sambal

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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 courgettezucchiniX, thinly sliced
  
• 2 cups broccoli florets
  
• 2 x 250g pouches microwavable brown rice

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Instructions

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1. 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.
2. Meanwhile, in a small bowl, combine yoghurt, cucumber, shredded coconut and lemon juice. Set aside.
3. 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.
4. Heat rice according to packet instructions. Serve curry with rice and coconut sambal.

Variations

Make it gluten free: Check curry paste, stock, Greek-style yoghurt and cornflour are gluten free.

Nutrition info (per serve)

Calories 513 cal

Kilojoules 2150 kJ

Total fat 14 g

Saturated fat 6 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: May 2018

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