Chicken and Vegetable Curry

Chicken and Vegetable Curry

Serves 6

2 tbspn vegetable oil

1 onion, chopped

1/3 cup thai red curry paste

600g chicken thighs, sliced into 2cm lengths

800g cans whole peeled tomatoes

1 1/2 cups chicken stock

150g green beans

1 cup peas

1 tbspn lime juice

1/2 cup chopped coriander

1/4 cup chopped mint

200g natural yoghurt

Heat oil in a large saucepan over medium heat. Cook the onion until soft, then add the curry paste and cook for 5 minutes. Add the chicken and cook until all sides of the chicken are sealed. Add the tomatoes and stock, break the tomatoes up with a wooden spoon, bring to the boil and then simmer for 10 or so minutes or until the chicken is almost cooked. Add the beans and peas and cook for a further 5 minutes. Remove the pan from the heat and add the lime juice, coriander, mint and natural yoghurt - stir to combine.

Serve with steamed rice.