Chicken And Cauliflower Curry

• 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

1. Heat oil in a large frying pan on high. Cook chicken in 2 batches, until browned. Remove from pan.
2. 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.
3. Stir in coconut milk, chicken stock and sweet potatoes. Bring to a boil. Reduce heat and simmer for 10 mins.
4. 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.

oil, chicken thighs, onion, garlic, red curry, coconut milk, chicken stock, sweet potatoes, cauliflower, green beans, cilantro, longgrain rice

Taken from recipes-plus.com/api/v2.0/recipes/29396 (may not work)