Name: Chicken and cauliflower curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon oil; 500 gram chicken thigh fillets, trimmed, halved; 1 onion, chopped; 2 clove garlic, crushed; 1/4 cup red curry paste; 400 millilitre can coconut milk; 1 cup chicken stock; 500 gram sweet potato, cut into 2cm cubes; 500 gram cauliflower, cut into small florets; 50 gram green beans, trimmed, halved; 1/2 cup coriander leaves; 2 1/2 cup long-grain rice, cooked, kept hot

Chicken and cauliflower curry

Serves 6

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

1 tablespoon oil

500 gram chicken thigh fillets, trimmed, halved

1 onion, chopped

2 clove garlic, crushed

1/4 cup red curry paste

400 millilitre can coconut milk

1 cup chicken stock

500 gram sweet potato, cut into 2cm cubes

500 gram cauliflower, cut into small florets

50 gram green beans, trimmed, halved

1/2 cup coriander leaves

2 1/2 cup long-grain rice, cooked, kept hot

Method

1.Heat oil in a large frying pan on high. Cook chicken in 2 batches, until browned. Remove from pan.

2.Saute onion and garlic in same pan for 1-2 minutes, until onion is tender. Add paste and cook, stirring, for 30 seconds, until fragrant.

3.Stir in coconut milk, chicken stock and sweet potato. Bring to the boil. Reduce heat and simmer, uncovered for 10 minutes.

4.Return chicken to pan with cauliflower. Simmer for 10 minutes. Add beans and cook for a further 5 minutes. Stir coriander through. Serve with steamed rice.

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Ingredients

Method

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