Chicken and pumpkin green curry

Pumpkin adds a touch of sweetness to this chicken green curry, the perfect thing to curl up with on a chilly afternoon!

Serves: 4

Time to make: 35 mins

Ingredients

1 tablespoon olive oil
2–3 tablespoons green curry paste (see Tip)
500g chicken breast fillets, diced into 2cm cubes
1 cup reduced-salt chicken stock
½ cup reduced-fat coconut milk
500g pumpkin, seeded, peeled, cut into thin wedges
1 medium head broccoli, cut into florets
1 medium red capsicum, seeded, diced into 2cm cubes
1 large courgettezucchiniX, trimmed, sliced
½ teaspoon brown sugarlight brown cane sugarX
lime juice, to taste
2 cups steamed brown rice
fresh coriandercilantroX, to serve

Instructions

Stay Awake

1 Heat olive oil in a wok over medium-high heat. Add curry paste and stir for 2–3 minutes, or until fragrant. Add chicken and stir-fry until coated in paste.

2 Add stock and coconut milk to wok; bring to the boil. Reduce heat to low and simmer gently for 3–4 minutes. Add pumpkin and partially cover pan; simmer for 5 minutes, or until almost tender.

3 Add broccoli to wok; simmer for 2 minutes. Add capsicum and courgette; simmer for 2 minutes, or until veges are just tender. Add sugar with lime juice to taste.

4 Top steamed rice with curry, garnish with coriander and serve.

Variations

Make it gluten free: Check stock and curry paste are gluten free.

HFG tip

Curry pastes vary dramatically in their degree of spiciness. Start with a small amount and add more, as required.

Nutrition Info (per serve)

Calories 456 cal

Kilojoules 1910 kJ

Protein 39 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 12 g

Dietary fibre 9 g

Sodium 360 mg

Calcium 90 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.