Thai Chicken and Vegetable Curry

Serves 4

2 tbsp oil
4 tbsp Valcom curry paste
800 g – 1 kg sliced diced chicken (or other meat of your choice)
600 – 750ml of coconut milk
4 tbsp fish sauce
1 tbsp brown sugar
2 tbsp finely chopped kaffir lime leaves
1 tbsp red chilli paste (optional)
1 sliced red capsicum
2 sliced zucchini
500 g diced pumpkin (cooked)
500 g broccoli

Heat oil and stir fry curry paste over low heat until fragrant.

Add diced chicken and stir fry over high heat with the paste until chicken is cooked.

Gradually add coconut milk, fish sauce and sugar and bring to boil for a few minutes.

Add zucchini, broccoli, capsicum and cooked pumpkin and simmer until vegetables are cooked.

Add kaffir lime leaves and red chilli paste (optional) before removing from heat.

Serve immediately with jasmine rice.

This recipe was also published in the October 2009 edition of Border Crossings, the magazine of LCA International Mission.