Yellow curry is generally not too spicy, so it’s a good one to serve to get youngsters used to the flavours. The golden colour of the pumpkin and the vibrant green of the spinach work well together and the flavour is sublime.
|2 cloves||Garlic, sliced|
|100 g||Yellow curry paste|
|600 g||Chicken breasts, sliced thinly (Main)|
|1 tin||Coconut milk, approx. 420g|
|1 tsp||Brown sugar|
|3 cups||Diced pumpkin, cut in 2cm cubes (Main)|
|100 g||Green beans|
|1 pinch||Salt and pepper, to season|
|4 cups||Cooked brown rice, to serve|
|1 handful||Coriander leaves, to serve|
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- Heat the oil in a large pot. Add onion and garlic, cooking for 2 or 3 minutes until softened. Stir through the curry paste until fragrant. Add the chicken and sear the edges while coating in the paste.
- Pour in the coconut milk and brown sugar and add pumpkin. Cook for 15 minutes until chicken is cooked through and pumpkin soft.
- Add beans and cook for 5 minutes. Stir through spinach to wilt. Season with salt and pepper.
- Serve with brown rice and garnish with coriander leaves.