Chicken & Pumpkin Green Curry

Serves - 4
Cooking time - < 30 minutes

Ingredients
1 tbs vegetable oil
4 x skinless chicken thighs
1 x 270ml can light coconut milk
125 ml water
2tbs Maesri Green Curry paste
600g kent pumpkin, cut into 3 cm pieces
250g green beans, chopped
3 tsp brown sugar
1 and a half spoons of fresh lime juice
Coriander leaves to garnish


Method

1. Heat oil over medium-high heat. Cook chicken and transfer to a plate.
   
   
2. Add the coconut milk, water and curry paste to pan and cook stirring for 1 minute or until combined. Add pumpkin, reduce heat to medium low and cook, covered for 5 minutes until tender.
   
   
3. Add the beans and cook, covered for 5 minutes or until the pumpkin is tender and the beans are bright green. Add the sugar and lime juice.
   
   
4. Add chicken to the curry. Stir gently until heated through.Top with Coriander leaves and serve with Jasmine Rice.