2 boneless skinless chicken breasts (large, cut into bite-size pieces)
2 sweet potatoes (medium-sized, peeled and cut into bite-size pieces)
4 tbsp red split lentils
300 ml chicken stock
400 ml coconut milk (can)
175 g frozen peas
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, then pour in the stock and coconut milk. Bring to the boil, 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.
View the recipe instructions at BBC Good Food
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