INGREDIENTS
Blender
1
Chicken Breast (chopped into chunks)
4
Large Carrots (grated)
200 g
Pumpkin (thinly diced)
250 milliliters
Coconut Milk
1 tbsp
Ginger Puree
1 tbsp
Garlic Puree
1 tbsp
Olive Oil
1 tbsp
Red Thai Curry Paste
1 tbsp
Parsley
1 tbsp
Coriander
1 tsp
Turmeric
Nutmeg
Vegetable Stock Cube
Salt & Pepper