1 tblsp olive oil
1 small onion, halved, thinly sliced
1 tblsp green curry paste
2 tsps fresh stir-in lemongrass paste
2 cloves garlic, crushed
1 litre (4 cups) chicken stock
270ml can coconut cream
500g butternut pumpkin, peeled, cut into2cm pieces
500g chicken tenderloins, trimmed, cut into2cm pieces
1⁄4 cup chopped fresh coriander
Heat oil in a stockpot over a medium heat. Add onion, pastes and garlic. Cook, stirring occasionally, until onion is soft. Stir in stock and coconut cream. Bring to a boil.
2 Add the pumpkin. Return to the boil. Cover with lid and gently boil, for about 8 minutes, or until almost tender.
3 Add chicken. Cook, uncovered, for a further 6 minutes, or until chicken is cooked.
4 Just before serving, stir in coriander.