Thai green curry with pumpkin. Photo / Babiche Martens
Thai green curry with pumpkin. Photo / Babiche Martens
Serves 4
• 3 cloves garlic • ¼ cup lemongrass, chopped finely • 1 Tbsp ginger, grated • 1 tsp shrimp paste • 2 Tbsp peanut oil • ½ tsp cumin • ¼ tsp turmeric • 1 fresh chilli, chopped finely • 600g skinless chicken breasts, cut into cubes • 2 cups green beans, cut into pieces • 2 cupspumpkin, cut into cubes • ½ red pepper, sliced • 1½ cups coconut cream • ¼ cup water • 1 tsp brown sugar • 4 kaffir lime leaves • basil and coriander leaves for garnish
1. Into a processor or mortar and pestle place the garlic, lemongrass, ginger, shrimp paste, peanut oil, cumin, turmeric and chilli. Blend or grind to form a paste.
2. Heat a fry pan to a medium heat and fry the paste for 2 or 3 minutes until fragrant.
3. Add the chicken and vegetables. Stir to coat for 3 minutes.
