2 tbsp peanut or vegetable oil
2 garlic cloves, crushed
2 tsp ginger, grated
2 tbsp chopped lemongrass (white part only)
2 tbsp Spice Fusion Thai Curry blend
800 g chicken breast fillets, cubed
400 g butternut pumpkin, cubed
1 small red capsicum, diced
280 g can coconut milk
½ cup water or stock
1 lime, juiced
1 tbsp brown or palm sugar
1 tbsp fish sauce
Coriander leaves to garnish
Heat oil in frying pan or skillet and sauté garlic, ginger, lemongrass and Thai Curry for 2-3 minutes
until fragrant. Add chicken and pumpkin, stir well to coat chicken with spice mixture.
Stir in coconut milk and water and bring to a boil, then simmer for 10 minutes, then add red capsicum,
lime juice, sugar and fish sauce.
Cook for another 10-15 minutes or until chicken and pumpkin are tender.
Taste and adjust flavours by adding more juice, sugar and/or fish sauce, if necessary.
Take off heat and add coriander leaves.
