INGREADIENT

• 500 g chicken thighs chopped organic
• 1 tbs coconut oil
• 2 spring onions chopped trimmed
• 2 cups pumpkin chopped
• 75 g snap peas
• 1/4 bunch fresh coriander chopped *to garnish
• 400 ml coconut milk
• 1 lime juiced
• 2 tbs red curry paste

Red curry paste

• 8 dried red chillis soaked in water
• 10 garlic cloves peeled
• 1 lemongrass stalk
• 5 cm ginger fresh
• 1/2 tsp shrimp paste
• 2 tbs coriander roots
• 1 tsp ground cumin
• 1 eschalot
• 3 tsp white peppercorns
• 1 pinch sea salt

Direction

1. Throw all the ingredients for the curry paste in a food processor or blender and blitz until fully combined.
2. Heat the coconut oil over a medium heat, add the spring onions and curry paste and cook for 6-8 minutes before adding the chopped chicken thighs.
3. Turn the heat up to high and stir to ensure all the chicken is coated in the spices and cook for 5-6 minutes.
4. Add the veg and stir before adding the coconut milk, cook for a further 10-12 minutes.
5. Remove from the heat.
6. Season and add the chopped coriander leaves.