Created by ImPat on May 7, 2019
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.
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.
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.