⅔ cup canned no-added-salt lentilsrinsed and drained
250g2x pouches ready-steamed brown riceto serve
coriander leavesto serve
Instructions
Combine red curry paste and peanut butter and mix well. Set aside.
Heat a heavy-based pan to medium high heat and spray with oil. Add chicken and cook, stirring, for 5 minutes. Add curry paste mixture and stir to combine. Add coconut milk and bring to a simmer.
Add courgettes and beans and cook, stirring, for 5-10 minutes, until liquid is reduced and chicken is cooked through. Add spinach leaves and peas and cook another minute.
Prepare rice according to packet instructions. Serve curry with rice, topped with coriander leaves.