Chicken & Pumpkin Thai Yellow Curry

While the rice is cooking, cut the peeled pumpkin into 1cm cubes. Thinly slice the brown onion. Very thinly slice the kaffir lime leaves. TIP: The leaves are quite fibrous, so cut them very thin! Roughly chop the Asian greens. Finely grate the ginger. Cut the chicken thigh into 2cm pieces.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken thigh and cook for 4-5 minutes or until browned. Transfer to a plate (the chicken will finish cooking in step 5).

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pumpkin and brown onion and cook for 5-6 minutes, or until softened. Add a drizzle more olive oil, the yellow curry paste (see ingredients list) and ginger and cook for 1-2 minutes, or until fragrant. TIP: The curry paste is spicy so add a little more or less according to your taste.

Add the coconut milk, kaffir lime leaves, chicken thigh and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer, stirring occasionally, for 10 minutes, or until the pumpkin is tender. Add the soy sauce and Asian greens to the curry and cook, stirring, for 1 minute, or until just wilted.