1 Tbsp olive oil
1 small onion, halved,thinly sliced
1 Tbsp green curry paste
2 tsp lemongrass paste
2 cloves garlic, crushed
1 litre chicken stock
270 ml can coconut cream
500 g butternut pumpkin, peeled, cut into 2 cm slices
500 g chicken tenderloins, trimmed, cut into 2cm pieces
¼ cup chopped coriander
- Heat oil in a stockpot over a medium heat. Add onion, pastes and garlic. Cook, stirring occasionally, until onion is soft. Stir in stock and coconut cream. Bring to a boil.
- Add the pumpkin. Return to the boil. Cover with lid and gently boil, for about 8 minutes, or until almost tender.
- Add chicken. Cook, uncovered, for a further 6 minutes, or until chicken is cooked.
- Just before serving, stir in coriander.