Thai green curry with pumpkin

Babiche Martens

Ingredients

¼ cup	Lemongrass, chopped finely
3	Garlic cloves
1 Tbsp	Fresh ginger, grated
1 tsp	Shrimp paste
2 Tbsp	Peanut oil
¼ tsp	Turmeric
½ tsp	Cumin
1	Chilli, chopped finely
600 g	Chicken breasts, skinless, cut into cubes (Main)
2 cups	Green beans, cut into cubes
2 cups	Pumpkin, cut into cubes
½	Red peppers, sliced
1 ½ cups	Coconut cream (Main)
¼ cup	Water
1 tsp	Brown sugar
1 to garnish	Basil
4	Kaffir lime leaves
1 to garnish	Fresh coriander

Directions

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.
4. Add the coconut milk, water, sugar and lime leaves.
5. Simmer gently until the pumpkin and beans are soft.
6. Garnish with basil and coriander leaves and serve with rice.

Chef's tip: The zest of a lemon can replace lemongrass if it's not available.