Ingredients for curry paste:
Fresh Coriander Root/ Stems (½ Cup)
3 x Cloves Garlic
1 tsp Ginger
1 x Fresh Chilli
1 Tbsp Curry Powder
1 Tbsp Olive Oil
Method:
1. Pound ingredients in mortar and pestle or combine in a food processor
2. Fry off curry paste in a large non-stick pot until fragrant
3. Add two brown onions and ½ butternut pumpkin (cut pumpkin into 1cm cubes)
4. Cook onions until softened. Add small amount of water if needed to prevent paste from sticking and burning
5. Add one can of low fat coconut milk and one can of water
6. Add 750g – 1kg chicken
7. Cover and bring to the boil
8. Turn down and simmer until pumpkin has completely broken down and has become like a sauce. At this stage the chicken should have broken down also
9. Take off the heat and stir in one lime leaf finely sliced and a handful of coriander leaves
10. Add desired steamed cook vegetables stirred through, serve and enjoy!
xx
xx
