Quick Thai Inspired Chicken and Lentil Curry
with Roasted Sweet Potato and Zesty Rice
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Ready in less than 25 minutes, our Quick Thai Inspired Lentil Curry is loaded with veg and lentils in a curried coconut milk base.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Sweet Potato
150 grams
Jasmine Rice
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Mix
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
40 grams
Baby Spinach
32 grams
Sweet Chilli Sauce
240 grams
Diced British Chicken Breast
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.
b) Chop the sweet potatoes into 1cm chunks (no need to peel).
c) Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 16-18 mins. Turn halfway through.
a) Meanwhile, pour the boiled water into a medium saucepan with ¼ tsp salt on high heat.
b) Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, zest and cut the lime into wedges.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the lentils in a sieve.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the diced chicken, red Thai style paste, Thai style spice mix (add less if you'd prefer things milder) and garlic. Stir-fry until fragrant, 1-2 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Add the coconut milk, soy, peanut butter and lentils to the pan. Stir well until combined.
d) Bring to the boil and simmer until thickened, 10-12 mins. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Once ready, stir the roasted sweet potato, sweet chilli sauce and a squeeze of lime juice into the lentils. Remove from the heat.
c) Taste and with salt, pepper and more lime juice if needed. Add a splash of water if it's a little thick.
a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.
b) Share the zesty rice between your bowls. Top with the chicken and lentil curry.
c) Serve any remaining lime wedges alongside for squeezing over.
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