Thai Green Curry Chicken - Serves 4-6

The other day, I found a stir fry cook book, and of course all the pictures looked really good, so I decided to commit to learning how to make some of the dishes. Last night, Kathy and I made some Thai Chicken Green Curry. The dish turned out way way better than I thought, and it is extremely easy (this was the first time I have done anything like this)

Ingredients:

700g Chicken - cut up into bite sized bits - can be thigh or drumstick or even breast

2 tablespoons peanut oil
80g Green curry paste (can substitue red curry, panaeng curry or other Thai curries here)
400ml Coconut milk

1 medium onion - sliced thickly (or thinly if you prefer)
1 large red capsicum - chopped coarsely
1 bowl of mixed vegetables
1 bowl of pumpkin (optional) - chopped into bite sized squares
teaspoon of shredded fresh basil leaves

What to do:

1. Heat the oil in the wok. Stir fry the chicken (in batches if necessary) until browned. Remove from wok. The chicken does not need to be fully cooked.
2. Heat the remaining oil, stir fry the vegetables until onion is soft
3. Return the chicken to the wok
4. Add the coconut milk, curry paste, and stir until mixture boils
5. Sprinkil basil