Prep Time: 10 mins
Cook Time: 20 mins
175g Zest Yellow Curry
400ml coconut cream
600g chicken thigh, boned and sliced
300g pumpkin, in large pieces and pre-baked until just tender
½ cup water
1 tbs palm sugar (optional)
2 tbs fish sauce (optional)
150g snake beans
1 lime juiced
handful coriander leaves, chopped
Heat a large heavy based pot and add 3 tbs of the thick part of the coconut cream and the Zest Yellow Curry.
Fry on a high heat for 3 minutes then add the rest of the coconut cream and all the other ingredients, except the beans and juice.
Simmer until cooked through, then stir in lime juice.
Prepare rice noodles as per instructions on the pack, place in bowls and serve.
Created by : Pob Sellors
Zest Byron Bay