Heat the curry paste in a large wok over high heat. Add the lemongrass, ginger, onion, chicken and pumpkin and stir-fry for 8 minutes.
Add the stock, lime leaves, peppercorns and zucchini and cook, stirring occasionally, for 5 minutes. Add the beans and cook, tossing gently, for 2 minutes or until the chicken is cooked, the vegetables are just tender and the sauce has reduced slightly.
Divide the chicken curry among serving bowls. Top with the basil and chilli (if using) and serve hot with lime wedges alongside.
TIPS: You will find green peppercorns in the spice aisle of supermarkets, sold in 55 g tins. Leftover peppercorns can be stored, with the brine from the tin, in an airtight container in the fridge for up to 2 weeks.
If you can’t find Thai basil, regular basil will work just as well.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||6.2 g|
|- Saturated fat||1.4 g|
|Total carbohydrates||18.2 g|
|- Total sugars||12.4 g|