Ingredients

• 1 tablespoon coconut oil
• 600 grams chicken breasts or thighs (boneless and skinless and cut into bite size pieces)
• 2 cloves garlic (chopped)
• 2 tablespoons fresh ginger root (peeled and finely grated)
• 400 ml can coconut cream
• 2 to 3 tablespoon Thai red curry paste (Mai Ploy is my favourite, it is spicy so 2 tablespoons if you like it mild)
• 1/2 cup chicken broth or stock
• 500 grams pumpkin cubed (optional)
• 4 leaves kaffir lime
• 2 stalks lemongrass (bruised)
• 2 handfuls snow peas or beans (roughly chopped)
• 2 zucchinis or half bunch of silverbeet (chopped)
• Bunch of fresh coriander, (chopped) including the stems. Separate leaves and stems.

Directions

1. Heat the coconut oil in a large saucepan to medium, add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.
2. Add the garlic and ginger and stir-fry for about 30 seconds, until it gets aromatic. (Take care it doesn’t burn).
3. Stir in the coconut milk, curry paste, chicken broth, pumpkin (if using), coriander stems, kaffir lime leaves and lemon grass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
4. Add snow peas / beans and zucchini / silverbeet and cook for another few minutes till tender.
5. Remove from the heat and take out the kaffir lime leaves and lemon grass from the pot.
6. Serve immediately over 1/2 to 1 cup of cooked brown rice. Top with fresh coriander.

Note: If weight loss is a goal, choose either pumpkin or rice as your carb. Or you could do half serve of each. Or use pumpkin and cauliflower rice.

Note: This is a great recipe to batch cook. I cook 3 x recipe at one time, including extra rice, and freeze what we don’t eat. Then it’s on hand when we would otherwise do Thai takeaway. It’s always more delicious, nutritious and satisfying.

Note: Use whatever vegetables you have on hand. I do find pumpkin works well as does zucchini as they soak up the curry flavours.