Red Thai Chicken Curry With Pumpkin And Beans - cooking recipe

Ingredients

1 kg lean filleted and deboned chicken thigh
750 g yellow butternut pumpkin
250 g round green beans
2 tablespoons cooking oil
4 green shallots, chopped (green onions)
1 -2 tablespoon fish sauce
300 -400 ml coconut milk or 300 -400 ml cream
80 g red curry paste
100 ml water
at least 4 fresh stems coriander

Preparation

Remove all excess fat from chicken thighs.
Dice chicken into 2-3 cm pieces.
Peel pumpkin, dice into 2X3 cm pieces.
Wash beans, cut off tail ends.
Cut beans into 4-5cm pieces (typically just halve them).
Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
Add chicken, stir in fish sauce, stir-fry until just starts to be tender. You may add a little water, but you'll find that the chicken pieces release enough water to cook them.
Chicken should be nearly cooked when you add the pumpkin pieces and 100 ml water. Simmer for 3-5 minutes covered, then add green beans. Simmer for a further five minutes. Make sure neither the pumpkin, nor the beans become too soft. The beans should stay slightly crunchy.
Stir in coconut milk/cream. Raise heat until just to boil. Simmer uncovered until the mixture is heated through.
Shred some coriander leaves -- place some on the surface of the red curry, save the rest for garnish on serving.