Chicken, kumara and cauliflower curry

Time: 1 hour | Serves: 6 adults


  • 1 Tbsp olive oil*
  • 500g chicken thigh or breast fillets, sliced in small pieces^
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 4 Tbsp red Thai curry paste*
  • 400ml can coconut milk*
  • 1 cup chicken stock*
  • 500g kumara, cut into 2cm cubes
  • 500g cauliflower, cut into small florets
  • 250g green beans, trimmed, halved
  • 1 cup frozen peas
  • ½ cup coriander leaves plus extra, to serve
  • Chilli flakes (choose the amount you can handle!)
  • Steamed rice, to serve

* check ingredients to make sure these items are gluten-free to make the dish gluten-free
^ can be swapped out for chickpeas to make the dish vegetarian


  1. Heat oil in a large frying pan on high. Cook chicken for 3-4 minutes, until browned. Remove from pan.
  2. Sauté onion and garlic in the same pan for 1-2 minutes, until onion is tender.
  3. Add red curry paste and cook, stirring, for 30 seconds, until fragrant.
  4. Stir in coconut milk, chicken stock and kumara. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
  5. Stir in cauliflower and chilli flakes. Simmer for 10 minutes.
  6. Return chicken to the pan and add beans. Cook for another 5 minutes before adding in frozen peas.
  7. Stir coriander through and cook until peas are softened and warm.
  8. Serve with steamed rice and extra coriander sprinkled over top.

Note: I added extra kumara and cauliflower, along with extra paste, coconut milk and chicken stock and it bulked the meal out to 5 servings for dinner and then 3 leftover meals for lunch.

Adapted from a Countdown recipe, found here.

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