Easy Spicy Green Chicken Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 250g kent pumpkin
• 1pcs zucchini
• 1pcs spring onion
• 1bunch makrut lime leaves
• 300g free-range chicken thigh fillets
• 30g green curry paste
• 200ml coconut milk
• 5g toasted sesame seeds
• 10ml neutral-flavoured oil
• 15ml soy sauce
• 8ml white vinegar
• 3ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep vegetables
   While the rice is cooking, peel the pumpkin and cut into 2cm chunks. Halve the zucchini lengthwise and thinly slice. Thinly slice the spring onion.
3. Step 3 — Shred lime leaves
   CHICKEN THIGH OPTION Separate the lime leaves, remove the central vein and finely shred (cut the lime leaves very finely to release the maximum flavour). Thinly slice the chicken into strips.
4. Step 4 — Start curry
   Heat 2 tsp oil in a medium saucepan over medium heat. Cook chicken and curry paste, stirring, for 2-3 mins until fragrant. Add coconut milk and 250ml (1 cup) water and bring to a simmer. (It's important curry doesn't boil or the coconut milk may separate.) Add pumpkin and lime leaves, reduce heat to medium-low and cook, covered, for 10-12 mins until pumpkin is tender.
5. Step 5 — Finish curry
   Add the zucchini and spring onion to the curry and simmer, uncovered, for 3 mins or until tender. Stir in 3 tsp soy sauce, 1½ tsp white vinegar and ½ tsp sugar. Taste, then season with salt.
6. Step 6 — Get ready to serve
   Add the sesame seeds to the rice and fluff the rice with a fork. Divide the rice and curry among bowls to serve.

Allergens

Soy, Sesame