Thai Chicken, Pumpkin And Broccoli Curry

(Serves 4)

Ingredients

• 1 tbsp sunflower or vegetable oil
• 1 onion, chopped
• 3cm piece of ginger, peeled and finely chopped
• 2 cloves of garlic, peeled and finely chopped or crushed
• 70g red curry paste
• 2 chicken breasts cut into bite-size pieces
• 1 medium pumpkin or butternut squash, peeled and cut into 2cm pieces
• 400g tin of coconut milk
• 200g pack broccoli
• 150g baby corn halved
• 1 bunch of spring onions, sliced
• Juice of 1 lime
• 1 bunch of coriander, chopped
• Thai rice to serve

Method

1. Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about 5 minutes until it has softened but not coloured.
2. Stir in the curry paste and chicken, and cook for about 1 minute.
3. Stir in the pumpkin or butternut squash, and then add the coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 minutes.
4. Add the broccoli, baby corn and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender.
5. Finish off by stirring in the limejuice and coriander before serving with Thai rice.