Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about 5 minutes until t has softened but not coloured. Stir in the curry paste and chicken, and cook for about 1 minute.
Stir in the pumpkin or butternut squash, and then add the fish sauce, coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 minutes.
Add the Tenderstem® broccoli, baby corn and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender. Finish off by stirring in the lime juice and coriander before serving with Thai rice.
Tip: If you are using another brand of curry paste, check the instructions for the recommended quantity to serve 4 people.
More ways to cook Tenderstem®