Ingredients:
400 g chicken breast fillets, cut into 1 cm dice
1 kg pumpkin, cut into 2 cm cubes
1 large red capsicums, sliced
1 tablespoon vegetable oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 small fresh red chilies, finely chopped
5 cups chicken stock
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 cup evaporated milk
1/2 teaspoon coconut essence
4 tablespoons fresh coriander, chopped
Directions:
Heat the oil in a large saucepan.
Add the garlic, onion, ginger and chilli, and cook until the onion is soft.
Add the diced chicken and cook, stirring for a couple of minutes, or until the chicken changes colour.
Add the pumpkin and the capsicum and cook, stirring for a further 2 minutes.
Add the stock, sauce, juice and sugar, and simmer, covered until the pumpkin is tender and starting to fall apart a little.
Add the evaporated milk and essence and the coriander, and sir until hot.
Serve.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.