Name: Chicken, bean and pumpkin curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon oil; 500 gram chicken thigh, trimmed,cubed; 1 onion,chopped; 1 garlic clove, crushed; 1 piece ginger, peeled, grated; 1/4 cup red curry paste; 400 gram pumpkin, peeled, seeded, sliced; 400 millilitre can coconut milk; 1 cup chicken stock; 2 teaspoon fish sauce; 2 teaspoon brown sugar; 400 gram can four-bean mix, rinsed, drained; snow-pea sprouts, steamed rice, to serve

Ingredients

1 tablespoon oil

500 gram chicken thigh, trimmed,cubed

1 onion,chopped

1 garlic clove, crushed

1 piece ginger, peeled, grated

1/4 cup red curry paste

400 gram pumpkin, peeled, seeded, sliced

400 millilitre can coconut milk

1 cup chicken stock

2 teaspoon fish sauce

2 teaspoon brown sugar

400 gram can four-bean mix, rinsed, drained

snow-pea sprouts, steamed rice, to serve

Method

1.Heat oil in a large saucepan on high. Cook chicken in 2 batches, 3-4 minutes each, until golden. Remove from pan and set aside.

2.Reduce heat to medium. Saute onion. garlic and ginger 2-3 minutes, until onion is tender. Return chicken to pan with curry paste. Cook, stirring, 1-2 minutes, until fragrant.

3.Add pumpkin, coconut milk, stock, sauce and sugar. Bring to boil. Reduce heat to medium and simmer, uncovered, 20-25 minutes, until pumpkin is tender.

4.Stir beans through curry and simmer a further 3-4 minutes. Serve topped with snow-pea sprouts and accompany with steamed rice.