Chicken and pumpkin yellow curry

Babiche Martens

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.

Ingredients

2 Tbsp	Oil
1	Onion, chopped
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
2 cups	Spinach
1 pinch	Salt and pepper, to season
4 cups	Cooked brown rice, to serve
1 handful	Coriander leaves, to serve

Directions

1. 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.
2. Pour in the coconut milk and brown sugar and add pumpkin. Cook for 15 minutes until chicken is cooked through and pumpkin soft.
3. Add beans and cook for 5 minutes. Stir through spinach to wilt. Season with salt and pepper.
4. Serve with brown rice and garnish with coriander leaves.

More Asian recipes from Angela

• Lamb and potato rendang
• Black rice pudding with banana and coconut