Chicken and pumpkin green curry

Serves: 4
Time to make: 35 mins

Total cost: $ 18.16 / $ 4.54 per serve

(at time of publication)

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 courgette, trimmed, sliced
½ teaspoon brown sugarlight brown cane sugarX
lime juice, to taste
2 cups steamed brown rice
fresh coriandercilantroX leaves, to serve

Instructions

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.