Thai Yellow Chicken and Pumpkin Curry

Ingredients

• 1/2 Whole Butternut Pumpkin, deseeded (skin on), cut into bite-sized pieces
• 1 tablespoon Woolworths Extra Virgin Olive Oil 500ml
• 500g Woolworths Chicken Breast Fillet Skinless, cut into bite-sided pieces
• 1-2 tablespoons Woolworths Minced Garlic
• 2 tablespoons Salt
• 1 tablespoon Pepper
• 1 cup Woolworths Prep Set Go Diced Frozen Onions 500g
• 4-5 tablespoons Valcom Paste Yellow Curry 230g
• 1 can Valcom Coconut Milk 400ml
• 1 can Valcom Canned Chestnuts Water Sliced 227g, drained
• 2 cups Woolworths Sliced Beans 500g
• 3 packs of Woolworths Microwave Jasmine Rice 250g, to serve

Method

1. Boil pumpkin in a pot of salted water (1 tablespoon) until it's soft and practically falling apart
2. Heat olive oil in a wok or large pan on another burner at high heat
3. Toss chicken into the hot wok, lower the heat to medium-high, and cook until there's no pink left on the outside
4. Stir in onion, garlic, curry paste, and coconut milk. Let it simmer until the chicken is fully cooked through
5. Drain the pumpkin and toss it into the wok with chestnuts and sliced beans
6. Microwave 3 packs of jasmine rice following the packet instructions. Divide into four servings
7. Pour the curry over the rice and voila – dinner is served!

Product used in recipe

• Valcom - Curry Paste Yellow