1 small red onion
2 garlic clove, chopped
1 teaspoon grated fresh ginger
2 1/2 long fresh red chillies, chopped
1/2 stick lemongrass, white part only, chopped
1 1/2 tablespoons chopped coriander stems and leaves, plus extra leaves, to serve
1/2 lime, zest finely grated, juiced
2 teaspoons macadamia oil
250g chicken breast fillets, coarsely chopped
125ml (1/2 cup) light coconut milk
60ml (1/4 cup) Massel salt reduced chicken style liquid stock
175g peeled pumpkin, cut into 2cm pieces
100g green beans, halved
100g snow peas, halved diagonally
1/2 teaspoon fish sauce
150g (2 cups) cooked quinoa, to serve
Coarsely chop half the onion. Thinly slice the remaining half. Process the chopped onion, garlic, ginger, chilli, lemongrass, coriander, lime zest and 1 teaspoon of the oil in a food processor until a coarse paste forms.
Heat the remaining oil in a large saucepan over medium heat. Add the sliced onion and cook, stirring, for 2-3 minutes or until aromatic. Put the curry paste and cook, stirring for 1- 2 minutes or until aromatic. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Add the coconut milk, stock and pumpkin and bring to the boil. Partially cover and reduce heat to low. Simmer gently for 10 minutes or until the pumpkin is almost tender.
Add the beans and snow peas to the saucepan and simmer, partially covered, for 2-3 minutes or until tender. Stir through the fish sauce and lime juice to taste. Serve with the quinoa, sprinkled with extra coriander leaves.
Full Story Read Here : https://www.taste.com.au/recipes/healthy-chicken-curry-recipe-two/cb3m8jql