3 skinless chicken breasts (slice into fairly small pieces)
1/2 packet green curry paste (use less if you don’t like it too hot)
2 tbsp. vegetable oil, divided
1 cup onions, chopped
1/2 cup carrots, chopped
1 medium potato chopped
1 sweet potato, chopped
about 1/2 cauliflower, chopped
1/2 cup green cut beans
1 (14 oz.) can coconut milk or cream (400 ml.)
approx 1 tbsp. oyster sauce or fish sauce
1 cup zucchini, chopped
about 1/2 butternut squash
coriander leaves (to add just before serving)

Using a large wok with a lid, quickly stir fry the chicken in 1 tablespoon of the oil with some of the curry paste for about a minute until sealed. Drain the meat and put aside on a plate.

Add the remaining tablespoon of vegetable oil and the curry paste to the wok and heat up. Then add the vegetables starting with the onions, carrots and potatoes. Cook stirring for about 1 minute.

Then add cauliflower and the beans. Now add the coconut milk and oyster sauce. Continue stirring for a minute or two. Cover with a lid and allow to cook slowly for a while, stirring occasionally.

Add the zucchini and butternut squash nearer to the end of cooking time so that they don’t mush up too much.. When the vegetables are nearly cooked, toss in the chicken pieces to finish cooking. Add snow peas last of all. Add the chopped coriander leaves just before serving.

Serve with Thai fragrant rice.

Cooks in about 30 minutes; Serves 3 to 4.

Submitted by: Helen Bristow