Green curry with chicken and pumpkin

green curry

For 4 people:

150g      small potatoes (1-2cm)
1/2         hokkaido pumpkin
150g      sugar snaps
250g      chicken leg and breast
4            small red onions
4            cloves of garlic
50g        green curry paste
400ml    coconut milk
2            tablespoon soy sauce
2            culms lemon grass
250g      flat rice noodles
10          leaves of thai basil

1. Boil the potatoes in salted water until they are half done (around 5 minutes). In the meantime cut the onions and garlic into thin slices, the pumpkin in cubes (1cm) and the chicken breast in bite-sized pieces. Slice off the ends of the sugar snaps and put them aside. Remove the outside of the lemon grass and crush the inner part with the broad side of a knife or a pestle.

2. Heat 1-2 tablespoon oil (coconut oil if available) in a large saucepan, add the green curry paste and roast it gentle for 1-2 minutes. Add the chicken legs and roast them on the skin side for 2 minutes, then put aside. Add the breast, onions and garlic and stir-fry for 1 minute, then subjoin the pumpkin and potatoes and stir for another minute before pouring in the coconut milk. Put the chicken legs back in the cooking pot and add the lemon grass, close the lid and boil everything for about 15 minutes until the chicken is done.

3. 3-4 minutes before the curry is finished, add the sugar snaps, the basil and soy sauce and put the noodles in boiling water for about 2 minutes. Serve the noodles with curry sauce and a chicken leg on top, if you like you can use wasabi chickpeas or spring onion rings as garnish.

Enjoy your meal!

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