Chicken & pumpkin green curry

( makes curry for 4 )

Ingredients

800g chicken thigh ( cut into thin strips )

180g green chicken paste

1 can coconut milk / cream ( depending on how loose you like your curry )

2 cups diced raw pumpkin

½ bunch fresh coriander

1 fresh lime

Method

Add green curry paste to the frying pan, and fry off on low for 6 min.

Add a tin of coconut milk.

Bring up to a gentle simmer, 

Add chicken and pumpkin.

Cook for 10 min or until chicken is cooked and pumpkin is tender to touch.

Remove from heat

Serve with brown rice

Sprinkle with fresh coriander and a squeeze of fresh lime

( if curry is a little thick just add a little water while chicken is cooking )

( pumpkin can be changed for any vegetable or extra veg )