Chicken, Sweet Potato and Coconut Curry

Serves 2-4

Ingredients

1 tbs sunflower oil (I used canola)
2 tsp mild curry paste
2 large boneless, skinless chicken breasts cut into bite-size pieces
(I used thigh)
2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
4 tbs red split lentils
300ml chicken stock (1.5 cups)
400ml can coconut milk (14 oz can)
175g frozen peas (3/4 cup)


Directions

Heat the oil in a deep frying pan or wok, stir in the curry paste and
fry for 1 minute. Add the chicken, sweet potatoes and lentils and
stir to coat in the paste, and then pour in the stock and coconut
milk. Bring to the boil, and then simmer for 15 minutes.

Tip in the peas, bring back to the boil and simmer for a further 4-5
minutes.

Season to taste before serving.