What you'll need: 1 tbsp sunflower oil 2 tsp your favourite curry paste 2 large chicken breasts, cut into small bite-size chunks 2 medium sweet potatoes, cut into chunks 4 tbsp red lentils 300ml chicken stock 400ml coconut milk 150g frozen peas Serves: 4 Time: 30 minutes Method First First
What you'll need:
- 1 tbsp sunflower oil
- 2 tsp your favourite curry paste
- 2 large chicken breasts, cut into small bite-size chunks
- 2 medium sweet potatoes, cut into chunks
- 4 tbsp red lentils
- 300ml chicken stock
- 400ml coconut milk
- 150g frozen peas
Time: 30 minutes
First off, heat the oil in a large pan or wok, and stir in the curry paste. You’ll want to fry this off for about a minute.
Throw in the chicken pieces, the sweet potato chunks, and the lentils, and give it all a good stir to ensure that everything is well covered with the curry paste. Gradually add the stock and the coconut milk, and stir thoroughly to blend all together. Simmer for 15 minutes.
Turn down the heat, and add the peas. Stir for a couple of minutes, then bring back up the boil and simmer well for another five minutes. Season to taste, and serve with rice and some naan bread.
This quick chicken coconut curry and a classic white Cotes du Rhone wine would make an interesting pairing. Crack open a bottle of the Chateau Mont Redon Cotes du Rhone Blanc 2016 while devouring this dish for a winning match!
There you have it -- a quick recipe for Chicken Coconut Curry!
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