2 tsp Valcom green curry paste
2 Tbsp Sunrice Doongara Clever low GI white rice
185 ml (¾ cup) water
80 ml (⅓ cup) Trident canned light coconut milk
125 g pumpkin, peeled, deseeded, cut into 3 cm pieces
100 g broccoli or broccolini, cut into 3 cm pieces
125 g skinless chicken breast fillet, trimmed of fat, cut into 3 cm pieces
1 bunch coriander to serve
1 lime cut into wedges to serve (optional)
- Put curry paste in a small saucepan over a medium heat. Cook, stirring, for 30 seconds. Add rice, water and coconut milk. Cover and bring to a simmer. Reduce heat to low and cook, covered, for 5 minutes.
- Add pumpkin to pan. Cover and simmer for a further 5 minutes or until rice is almost tender. Add broccoli and chicken to pan. Cover and cook for a further 2-3 minutes or until chicken is cooked through and broccoli is tender.
- Transfer mixture to a shallow serving bowl. Top with coriander leaves and serve with a lime wedge, if you like.