Ingredients
- 1/4 cup curry paste (Thai red, 75 grams)
- 2 stalks lemongrass, white part only finely chopped
- Ginger root (5cm piece, cut into thin matchsticks)
- 1 onion, large cut into thin wedges
- 600 grams boneless skinless chicken breast (fillet, cut into 3cm pieces)
- 400 grams pumpkin (butternut pumpkin, peeled and deseeded and chopped into 2cm cubes)
- 2 cup low-sodium chicken stock (500ml)
- 4 kaffir lime leaves, torn
- 1 tablespoon peppercorns *green, tinned in brine)
- 2 zucchini, halved lengthways and roughly chopped
- 200 grams green beans, trimmed
- 1 cup basil ( Thai basil leaves)
- 1 red chilli, long and thinly sliced diagonally (optional)
- Lime wedges, to serve
How to Make
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Step 1: Heat the curry paste in a large wok over high heat and add the lemongrass, ginger, onion, chicken and pumpkin and stir fry for 8 minutes.
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Step 2: Add the stock, lime leaves, peppercorns and zucchini and cook, stirring occasionally, for 5 minutes and then add the beans and cook, toasing gently, for 2 minutes or until the chicken is cooked and the vegetables are just tender and the sauce has reduced slightly.
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Step 3: Divide the chicken cury among serving bowls and top with the basil and chilli (if using) and serve hot with lime wedges alongside.
We hope you enjoy this recipe!
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