Thai Chicken & Pumpkin Red Curry

While the pumpkin is roasting, bring the water to the boil in a medium saucepan. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

Cut the zucchini and capsicum into small chunks. Finely chop the garlic. Cut the chicken breast into 2cm chunks.

SPICY! You may find the curry paste hot! Add less if you're sensitive to heat.

In a large frying pan, heat a drizzle of olive oil over a medium high heat. Cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. Cook the zucchini and capsicum until slightly softened, 5-6 minutes. Add the Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.

Add the coconut milk and vegetable stock powder (see ingredients) to the curry. Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer until well combined, 3 minutes. Stir in the soy sauce and roasted pumpkin, then remove from the heat