8 spring onions
3 tbsp coconut oil
1 tbsp recent root ginger; finely chopped
3 cloves garlic; finely chopped
1 giant pink chilli; finely chopped
1 tbsp curry powder
2 medium potatoes; peeled and cubed
1/2 small butternut squash; peeled, deseeded and cubed
1 giant fennel bulb; cubed
400 ml coconut milk
400 ml rooster inventory
2 giant rooster breasts; lower into thick slices
1 pak choi; separated into leaves and halved lengthways if giant
just a few sprigs recent coriander; leaves picked
freshly floor black pepper
Thinly slice the darkish inexperienced ends of the spring onions and put aside for garnish, then lower the remaining into 5cm lengths.
Warmth the coconut oil in a big saute pan and fry the spring onions, ginger, garlic and chilli for two minutes or till aromatic. Add the curry powder and stir over a low warmth for two minutes to prepare dinner out the rawness.
Add the potatoes, squash and fennel to the pan and stir till effectively coated with the spicy oil.
Pour within the coconut milk and rooster inventory and convey to the boil. Scale back the warmth and simmer for 10 minutes or till the greens are tender. Add the rooster, stir effectively and poach gently for five minutes or till cooked by. Add the pak choi, stir effectively and prepare dinner for a minute or two to heat by.
Season to style with salt and pepper, then garnish with coriander and the reserved spring onion greens and take straight to the desk.