Yellow Thai-ish Chicken and Vegetable Curry.

Ingredients

• 400g chicken thighs $7.75
• 500g pumpkin $1.24
• 1/2 small cauliflower $2.19
• Bunch of coriander $2.45
• 3 Shallots $1.50
• Knob of ginger $0.80
• Sweet potato $1.41
• 1 stalk lemon grass $1.98
• 2 green chillies $0.65
• tsp coriander seeds $0.25
  
• tsp cumin seeds $0.25
  
• tsp ground turmeric $0.50
  
• 1/4 tsp cinnamon $0.05
• 2 cloves garlic $0.50
  
• Coconut cream 400ml $2.19
• 2 Roti $2.00
  Total $24.71
  

Method

1. Dice pumpkin, and sweet potato, par boil until nearly tender.
2. Break cauliflower up into florets
3. Grind spices
4. Roughly chop shallots, lemon grass, chilli, garlic toss in blender with spices and process until it forms a paste.
   
   
5. Slice chicken up into strips and fry in a deep pan with a little oil.
6. When brown remove from pan and toss in paste and fry until it smells nice.
7. Pour in the coconut milk and stir.
8. Dump in chicken and vegetables and stir until everything is hot.
9. Chop up coriander and stir through curry. Season with salt or fish sauce if you like.
   
10. Serve with roti to sop up the juices.

Time to cook: 40 minutes
Family Verdict: Vegies were a little firm, would have been better if they were softer. Wife ate the lot, 4 year old liked the curry wrapped up in roti and the 2 year old just ate whatever I stuck in his mouth. All in all a success.