• Chicken breasts x2 (chopped)
  • Sweet potatoes x2 (large cubes)
  • 175g peas
  • Two handfuls chopped pineapple
  • 4 tbsp red lentils
  • Thai red curry paste (3 tbsp)
  • Coconut milk (one tin)
  • 300ml chicken stock


  • STEP 1
    Add your Thai red curry paste to a wok and heat with a little olive oil for two minutes - the hotter you like it the more Thai red curry paste to add!
  • STEP 2
    Add the chicken, red lentils and sweet potatoes and stir in with the paste to coat
  • STEP 3
    Add the chicken stock and coconut milk, bring to the boil and simmer for 15 minutes
  • STEP 4
    Lastly add the peas and pineapple and simmer for a further 4 minutes. Serve with long grain rice and sprinkled coriander,

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