Monday, August 25, 2008

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.

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