Healthier Yellow Chicken Curry

taste.com.au

Dijana Dragicevich

2 teaspoons coconut oil

70g (¼ cup) yellow curry paste

2 tablespoons finely chopped fresh coriander root and stem, plus leaves, to serve

3 teaspoons finely grated fresh ginger

1 stick lemongrass, white part only, finely chopped

270ml can coconut milk

250ml (1 cup) Massel salt reduced chicken style liquid stock

1 tablespoon coconut sugar

1 tablespoon fish sauce

1 red onion, cut into thin wedges

600g butternut pumpkin, skin on, cut into 5cm-long wedges

500g chicken breast, thinly sliced

200g green beans, trimmed, halved

1 lime, halved

90g bean thread vermicelli noodles, cooked, to serve

Directions at taste.com.au

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