Thai Green Chicken Curry
1 tsp oil
1 onion finely diced
2 garlic cloves
1 tsp ginger grated
2 kaffir lime leaves thinly sliced 1 red cap cut in 1cm dice
1 tbsp green curry paste
1 kg chicken thigh fillets 2 cm cube
500gm pureed pumpkin (soup)
1 tin of light coconut carnation flavored milk
1 tsp fish sauce
1 tsp palm sugar
1 cup coriander leaves
1⁄4 cup Vietnamese mint
2 cups of steamed jasmine rice and lime wedges to serve.
Heat oil in non-stick pan over medium heat. Add onion, garlic, ginger and lime leaves. Cook for three minutes until tender. Stir in curry paste and capsicum. Cook for 1 minute until aromatic.
Add the chicken to the pan. Stir to coat in curry mixture. Combine the pumpkin puree and coconut milk. Increase heat and bring to boil.
Combine fish sauce and palm sugar in bowl. Stir into curry. Reduce heat, roughly chop mint and coriander and stir through curry. Simmer on low for 15 minutes until chicken is cooked through.
Spoon over rice. Top with the remaining herbs and serve with lime wedge.