Chicken and pumpkin green curry

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.