Ingredients 300g chicken breast, sliced
200g butternut pumpkin (or any pumpkin) sliced
A big handful of green beans
Small red capsicum
1 x can of light coconut milk (about 440mls)
2 Tbsp green curry paste
1 Tbsp of brown sugar
1 Tbsp of fish sauce
Salt and pepper to taste
Serve with rice.
Get all your ingredients prepared first. Slice pumpkin, capsicum and beans.
Heat a wok/saucepan on medium heat and splash about a Tbsp of peanut oil around it.
Slice chicken, and add to wok. Add curry paste and cook until browned.
Once chicken has browned, add coconut milk and allow to simmer for about 10 minutes to absorb the flavour.
Add in pumpkin, beans and capsicum.
Simmer for another 10 minutes until pumpkin is softened. (you don't want it too soft)
Add fish sauce, sugar and salt and pepper to taste.
Stir ingredients around to combine and leave to simmer for another 5 minutes before removing from heat.