Balanced Creamy Coconut Chicken Thigh Curry

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 250g cauliflower
• 2clov garlic
• 150g green beans
• 1pcs lime
• 300g chicken thigh fillets
• 380g lentils
• 60g yellow curry paste
• 200ml coconut milk
• 23ml vegetable oil

Method

1. Step 1 — Prep veggies
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 2cm-thick rounds (see Make it faster). Cut the cauliflower stem into 1cm chunks, then cut the head into small florets.
2. Step 2 — Roast veggies
   Put the sweet potato on the lined tray, drizzle with 2 tsp vegetable oil, season with salt and pepper and toss to coat. Roast on the top oven shelf for 10 mins. Add the cauliflower to the tray, drizzle with 2 tsp vegetable oil, season with salt and pepper and toss to coat. Roast for a further 15 mins or until the veggies are tender.
3. Step 3 — Prep ingredients
   Meanwhile, crush or finely chop 2 garlic cloves. Trim the beans and cut into 3cm lengths. Juice half the lime and cut the remaining half into wedges. Cut the chicken into 3cm chunks. Drain and rinse the lentils.
4. Step 4 — Cook curry
   Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Cook the chicken, stirring, for 2-3 mins until browned. Reduce the heat to medium. Add the garlic and 1 tbs curry paste* and cook, stirring, for 1 min or until fragrant. Add the coconut milk and 80ml (⅓ cup) water, bring to a simmer and cook for 2 mins.
5. Step 5 — Serve up
   Add the beans to the curry and cook for a further 3 mins or until the chicken is cooked through and the beans are tender. Stir in the lentils and lime juice and cook for 2 mins or until warmed through. Taste, then season with salt and pepper. Divide the sweet potato and cauliflower among bowls and top with the curry. Serve with lime wedges to squeeze over. Enjoy!
6. Step 6 — Make it faster
   We've cut the sweet potato into thick rounds so it acts as a 'bed' for the curry rather than rice. However, to speed things up, cut it into smaller pieces and roast for the same amount of time as the cauliflower.

Allergens

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