Chicken and vegetable red curry with cucumber and coconut sambal

Instructions

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.