Chicken and vegetable red curry with coconut sambal
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$3.25 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 medium red onion, finely chopped
400g chicken breast fillets, cut into 2.5cm pieces
1 1/2 tablespoons Thai red curry paste
1 small sweet potato, peeled, cut into 2.5cm pieces
1 red or yellow capsicum, coarsely chopped
1 1/2 cups reduced-salt chicken stock
1/2 cup reduced-fat Greek-style yoghurt
1 Lebanese cucumber, halved, seeded, coarsely grated
2 tablespoons shredded coconut, toasted
2 teaspoons lemon juice
1/3 cup reduced-fat coconut milk
2 teaspoons cornflour
1 medium zucchini, thinly sliced
1 bunch broccolini, cut into 4cm lengths
450g pouch microwavable brown rice
Nutritional information (per serve)
Instructions and steps:
Step 1Heat oil in a large saucepan over medium-high heat. Sauté onion for 2–3 minutes, or until softened. Add chicken and curry paste; stir to coat. Add sweet potato, capsicum and stock, and bring to the boil. Reduce heat and simmer for 15 minutes.
Step 2Meanwhile, combine yoghurt, cucumber, shredded coconut and lemon juice in a small bowl. Set aside.
Step 3Combine coconut milk and cornflour in a small bowl. Add zucchini, broccolini and coconut mixture to pan. Cook, stirring occasionally, for 5 minutes, or until the vegetables are just tender and the chicken is cooked through.
Step 4Heat rice according to packet instructions. Serve curry with rice and coconut sambal.
Make it gluten free: Check curry paste, stock and cornflour are gluten free.
Choose a curry paste with less than 500mg sodium per serve.
This recipe is part of our Five family dinners for under $100! feature... all it takes is one trip to the supermarket to have everything you need for a week of healthy, no-fuss dinners for four.
About this recipe
First published: May 2017