Chicken And Cauliflower Curry - cooking recipe

Ingredients

1 tbsp oil
1 lb chicken thighs, halved
1 None onion, chopped
2 cloves garlic, crushed
1/4 cup Thai red curry paste
1 (14 oz can) coconut milk
1 cup chicken stock
1 lb sweet potatoes, cut into 1/2 inch chunks
1 lb cauliflower, cut into small florets
1/2 cup green beans, trimmed, halved
3 tbsp fresh cilantro leaves
2 cups long-grain rice, steamed, kept hot

Preparation

Heat oil in a large frying pan on high. Cook chicken in 2 batches, until browned. Remove from pan.
Saute onion and garlic in same pan for 1-2 mins, until onion is tender. Add curry paste and cook, stirring, for 30 seconds, until fragrant.
Stir in coconut milk, chicken stock and sweet potatoes. Bring to a boil. Reduce heat and simmer for 10 mins.
Return chicken to pan with cauliflower. Simmer for 10 mins. Add the green beans and cook for 5 mins. Stir in cilantro. Serve with steamed rice.