Curry with chicken, pumpkin and green beans

Ingredients for 4 servings:

• 1 tbsp oil
• 1 tbsp red curry paste
• 1 clove(s) garlic
• 1 piece(s) ginger root
• 500 g chicken breast fillet(s)
• 400 ml coconut milk
• 500 g pumpkin flesh
• 150 ml water
• 1 tsp chicken broth, instant powder
• 5 kaffir lime leaves
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 3 tbsp lemon juice
• 150 g beans, green
• n. B. Sambal Oelek
• e.g. chili pepper(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash and trim the beans and cut into 3 cm long pieces. Deseed and peel the pumpkin, weigh 500 g and cut into cubes of approx. 2-3 cm. Wash the chicken, pat dry and cut into bite-sized pieces. Peel and finely dice the ginger and skin the garlic clove. Heat the oil in a large pan or wide saucepan, add the curry paste and sauté while stirring. Add the ginger, press in the garlic and continue to sauté briefly. Add the water, coconut milk and chicken stock, mix well and bring to a boil. If you like it spicy, add a piece of chili pepper and a little more curry paste. Add the chicken, diced pumpkin, 1 teaspoon of salt and lemon leaves and simmer over low heat for 10-15 minutes, stirring occasionally. Add the soy sauce, sugar, lemon juice and beans and simmer for about 10 minutes, stirring occasionally, until the pumpkin is soft. The beans should still have a bite. Season to taste with salt, possibly sambal oelek and/or curry paste, lemon juice, and sugar. Discard any lemon leaves and chili peppers that may have been cooked with the beans. Serve with rice. This serves 4-5 people, depending on your appetite.