Ingredients:
2 tbsp Olive Oil
500 g Chicken Breasts (Boneless, Skin Off) diced
1 Onion finely chopped
2 cloves of Garlic crushed
3 cm Fresh Ginger grated
2 tbsp Thai Yellow Curry Paste
2 Carrots diced
350 g Pumpkin diced
60 g Baby Spinach / Silverbeet Leaves
Optional 100g Green Beens
1 × 400ml Can Of Coconut Milk
½ C Chicken Stock
3 tbsp Forty Thieves Almond Butter
3 tbsp Crispy Fried Shallots
½ handful Fresh Coriander
Handful of Peanuts
Splash of Lime Juice
Sides
Rice Stick Noodles
Basmati Rice
Cauliflower Rice
Slendier Konjac Spaghetti
Instructions:
STEP 1
Heat the oil in a large pot over medium-high heat.
STEP 2
Add the chicken and cook until it's browned on all sides, about 5-7 minutes.
STEP 3
Remove the chicken from the pan and set aside.
STEP 4
In the same pan, add the onion, garlic, and ginger and cook for 3 minutes. Then stir through the curry paste and cook for a further minute.
STEP 5
Add the carrots and pumpkin to the pan. Cook for about 3-4 minutes, stirring occasionally.
STEP 6
Return the cooked chicken to the pot, pour in the coconut milk, stock, almond butter, stirring to combine everything evenly. Season with salt and pepper to taste.
STEP 7
Reduce the heat to medium-low and let the curry simmer for about 15 minutes, or until the vegetables are tender.
STEP 8
Stir occasionally.
STEP 9
Stir in the spinach and cook for an additional 2-3 minutes, until the spinach is wilted.
STEP 10
While the curry is cooking, cook the rice noodles according to packet instructions.
STEP 11
Serve the curry with a side, sprinkle with crispy shallots, lime drizzle, peanuts and coriander.