Yellow Curry Chicken Squash

For 2 persons
Ingredients:
1 dl vegetable stock
1 stick fresh lemongrass, tender part minced
3 cm galangal, well washed and sliced ​​(optional)
2 small hot red Thai, seeded and minced
4 carrots , peeled, sliced
240 g pumpkin, cut into cubes
1 tbsp sunflower oil
1 shallot , minced
1 clove garlic, minced
2-3 tablespoons of yellow curry paste
1 fillet of chicken minced
2 dl milk coconut
A few leaves of Thai basil (optional)
A few toasted pumpkin seeds

Preparation: 20 minutes
Cooking time: 15 minutes
Waiting: 0 min
Total time: 35 minutes
Difficulty: Easy

How to make "Yellow Curry Chicken Squash":

1. Heat the broth of vegetables in a saucepan with the lemongrass, galangal and chilies chopped. Let everything simmer for 5 minutes. Add the carrots and squash and cook for about 5 minutes until vegetables are just tender. If necessary, add a little water or broth
2. Meanwhile, heat oil in a wok and make brown the shallot and garlic. Add the curry paste and fry for 2-3 minutes. Add the minced chicken and enter quickly.
3. Transfer contents of pan into the wok, then add the coconut milk and Thai basil leaves. Cook over low heat for 2-3 minutes, then serve it all hot and decorating it with some toasted pumpkin seeds and fresh Thai basil leaves.