600gramsbutternut pumpkin, seeded, peeled, cut into 3 cm pieces
1/2cauliflower, cut into florets
1cupfrozen peas
1tincoconut milk
2wholeskinless chicken breasts, cut into 3cm pieces
4bunchesbok choy, wash, cut into small pieces
1wholered capscium, washed , cut into pieces
Instructions
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring until onion softens.
Add curry paste and cook for 1 minute or until aromatic. Add pumpkin, cauliflower and red capscium and water and bring to a simmer.
Add coconut milk and chicken pieces to pan. Cook for 15 minutes or until chicken and vegetables are tender. Add peas and bok choy in the last 5 minutes. Just cook until bok choy is wilted.
Serve in bowls with rice or naan bread.
The recipe for naan bread can be found in the recipes index.